High amylose wheat starch increases the resistance to deformation of wheat flour dough - Concepedia

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High amylose wheat starch increases the resistance to deformation of wheat flour dough

38

Citations

24

References

2017

Year

Thu H. McCann, Stephen Homer, Sofia K. Øiseth, Li Day, Marcus Newberry, Ahmed Regina, Leif Lundin

Journal of Cereal Science

Wheat FlourGrain StorageGrain Quality

References

	Year	Citations

Page 1