A comparison of the rheological properties of wheat flour dough and its gluten prepared by ultracentrifugation

Author： Georgopoulos T.   Larsson H.   Eliasson A.-C.  

Publisher： Elsevier

ISSN： 0268-005X

Source： Food Hydrocolloids, Vol.18, Iss.1, 2004-01, pp. : 143-151

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