Rheological, microstructural and sensorial properties of durum wheat bread as affected by dough water content - Concepedia

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Rheological, microstructural and sensorial properties of durum wheat bread as affected by dough water content

64

Citations

32

References

2013

Year

Marcella Mastromatteo, Mariangela Guida, Alessandra Danza, J. Laverse, P. Frisullo, Vincenzo Lampignano, Matteo Alessandro Del Nobile

Food Research International

Durum Wheat BreadFood MicrostructureSensorial PropertiesRheologyDough Water ContentFood EngineeringGrain QualityFood Structure

References

	Year	Citations

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