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Rheological and microstructural characterization of wheat d..:
Meng, Kexin
;
Gao, Haiyan
;
Zeng, Jie
...
Journal of the Science of Food and Agriculture. 101 (2021) 10 - p. 4373-4379 , 2021
Link:
https://doi.org/10.1002/jsfa.11078
RT Journal T1 <Title>Rheological and microstructural characterization of wheat dough formulated with konjac glucomannan</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.1002_jsfa.11078&Exemplar=1&LAN=DE A1 Meng, Kexin A1 Gao, Haiyan A1 Zeng, Jie A1 Zhao, Jingxiang A1 Qin, Yueqi A1 Li, Guanglei A1 Su, Tongchao PB Wiley YR 2021 SN 0022-5142 SN 1097-0010 JF Journal of the Science of Food and Agriculture VO 101 IS 10 SP 4373 OP 4379 LK http://dx.doi.org/https://doi.org/10.1002/jsfa.11078 DO https://doi.org/10.1002/jsfa.11078 SF ELIB - SuUB Bremen
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