The Behavior of Amaranth, Chickpea, Millet, Corn, Quinoa, Buckwheat and Rice Doughs Under Shear Oscillatory and Uniaxial Elongational Tests Simulating Proving and Baking

Publisher： John Wiley & Sons Inc

E-ISSN： 1745-4603|47|5|423-431

ISSN： 0022-4901

Source： JOURNAL OF TEXTURE STUDIES, Vol.47, Iss.5, 2016-10, pp. : 423-431

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