Physicochemical properties and gluten structures of hard wheat flour doughs as affected by salt - Concepedia

Concepedia

Publication | Closed Access

Physicochemical properties and gluten structures of hard wheat flour doughs as affected by salt

117

Citations

31

References

2018

Year

Gengjun Chen, Laura Ehmke, Chetan Sharma, R. A. Miller, Pierre Faa, Gordon E. Smith, Yonghui Li

Food ChemistryGluten StructuresGrain QualityFood StructurePhysicochemical Properties

References

	Year	Citations

Page 1