Influence of starch, gluten proteins and extraction rate on bread and pasta quality
- 31 December 1993
- journal article
- Published by Elsevier BV in Carbohydrate Polymers
- Vol. 21 (2-3), 169-175
- https://doi.org/10.1016/0144-8617(93)90013-t
Abstract
No abstract availableKeywords
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