Calorimetric and rheological properties of wheat flour suspensions and doughs: Effects of wheat types and milling procedure

Author: Berland S.   Relkin P.   Launay B.  

Publisher: Springer Publishing Company

ISSN: 1388-6150

Source: Journal of Thermal Analysis and Calorimetry, Vol.71, Iss.1, 2003-01, pp. : 311-320

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract