Oscillatory Rheology and Creep Behavior of Barley β‐d‐glucan Concentrate Dough: Effect of Particle Size, Temperature, and Water Content

Publisher： John Wiley & Sons Inc

E-ISSN： 1750-3841|80|1|E73-E83

ISSN： 0022-1147

Source： JOURNAL OF FOOD SCIENCE, Vol.80, Iss.1, 2015-01, pp. : E73-E83

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