Physico-chemical Studies of Strong and Weak Flours
Author:
Publisher
American Chemical Society (ACS)
Subject
Physical and Theoretical Chemistry,General Engineering
Link
https://pubs.acs.org/doi/pdf/10.1021/j150218a001
Cited by 6 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Gel formation in acidified aqueous suspensions of cereal flours;Journal of the Science of Food and Agriculture;1978-11
2. CHANGES IN THE PHYSICAL PROPERTIES OF GLUTEN WITH AGING OF FLOUR;Canadian Journal of Research;1941-05-01
3. The Physico-Chemical Properties of Strong and Weak Flours. V;The Journal of Physical Chemistry;1923-10-01
4. The Physico-Chemical Properties of Strong and Weak Flours. IV;The Journal of Physical Chemistry;1923-06-01
5. The Physico-Chemical Properties of Strong and Weak Flours. III;The Journal of Physical Chemistry;1923-05-01
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