Journal of Food Engineering · 2006 · 968 citations · 46 references
AgricultureFood ScienceFood EngineeringFood RheologyRheologyDough RheologyFood HydrocolloidsPolysaccharide PropertiesViscoelastic Properties Of FoodsBreadmaking QualityDough StabilityDough StrengthDough ViscoelasticityDough ViscosityGluten-free ProductsHydrocolloid Effects
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Viscoelastic Properties of Polymers
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