Lupin, soya and triticale addition to wheat flour doughs and their effect on rheological properties

Author： Doxastakis G. Zafiriadis I. Irakli M. Marlani H. Tananaki C.

Publisher： Elsevier

ISSN： 0308-8146

Source： Food Chemistry, Vol.77, Iss.2, 2002-05, pp. : 219-227

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