Author:
Aït Kaddour A.,Morel M.-H.,Cuq B.
Subject
Biochemistry,Food Science
Reference45 articles.
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5. Auger, F., Morel, M-H., Lefebvre, J., Dewilde, M., Redl, A., 2007. A parametric and microstructural study of the formation of the gluten network in mixed flour–water batter. Journal of Cereal Science, in press. doi:10.1016/j.jcs.2007.10.006.
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