Influence of starch, gluten proteins and extraction rate on bread and pasta quality - Concepedia

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Influence of starch, gluten proteins and extraction rate on bread and pasta quality

12

Citations

13

References

1993

Year

Stefan Sahlstrøm, Ellen F. Mosleth, A.B. Bævre, Hugo Gloria, Gilles Fayard

Carbohydrate Polymers

Food ChemistryNutritionHealth SciencesFood AnalysisExtraction RateAgricultural EconomicsPasta QualityGrain QualityFood QualityFood TechnologyGluten Proteins

References

	Year	Citations

Page 1