Effect of Sodium Chloride and Sodium Bicarbonate on the Physicochemical Properties of Soft Wheat Flour Doughs and Gluten Polymerization
Author:
Affiliation:
1. Department of Grain Science and Industry, Kansas State University, Manhattan, Kansas 66506, United States
2. Frito-Lay North America, Plano, Texas 75024, United States
Funder
Frito-Lay North America, Inc.
Department of Grain Science and Industry, Kansas State University
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.8b01197
Reference45 articles.
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4. Global, Regional, and National Burden of Cardiovascular Diseases for 10 Causes, 1990 to 2015
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