Work

Effect of Added Fat on the Rheological Properties of Wheat Flour Doughs

Year: 1997

Type: article

Source: Cereal Chemistry

DOI: 10.1094/cchem.1997.74.3.304

Authors: J. Fu, S. J. Mulvaney, C. Cohen

Institution: Cornell University

Language: English

Topic: Food composition and properties

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

Open Access status: closed

OpenAlex ID: W2000889905

FWCI: 2.17

Cites: 15

Cited by: 58

Related to: 10