Work

Effect of Hydrocolloids on Rheological Properties of Wheat Flour Dough

Year: 2015

Type: article

Source: Mailei zuowu xuebao

Author: Yana Xing

Institution: Institute of Agro-Products Processing Science and Technology

Language: English

Topic: Food composition and properties

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W2368035759

FWCI:

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Related to: 10