Optimization of micro-scale extension tests for wheat dough and wet gluten
Author:
Publisher
Elsevier BV
Subject
Biochemistry,Food Science
Reference28 articles.
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4. Investigations on the validity of the micro-extensigraph method to measure rheological properties of wheat doughs;Grausgruber;Eur. Food Res. Technol.,2002
5. Fractionation of cereal flour by sedimentation in non-aqueous systems. II. Rheological characterization and baking performance of the protein fraction;Hartmann;J. Cereal. Sci.,2008
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