Water Content, Water Soluble Fraction, and Mixing Affect Fundamental Rheological Properties of Wheat Flour Doughs

✍ Scribed by K. MANI; C. TRÄGÅRDH; A.-C. ELIASSON; L. LINDAHL

• Book ID: 108818672
• Publisher: Institute of Food Technologists
• Year: 1992
• Tongue: English
• Weight: 521 KB
• Volume: 57
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1992.tb11298.x