Impact of Industrial Dough Processing on Structure: A Rheology, Nuclear Magnetic Resonance, and Electron Microscopy Study
Author:
Affiliation:
1. Unilever Research and Development Vlaardingen, P.O. Box 114, 3130 AC Vlaardingen, The Netherlands.
2. Corresponding author. E-mail: Eddy.Esselink@unilever.com.
Publisher
Wiley
Subject
Organic Chemistry,Food Science
Reference14 articles.
1. Osmotic Properties of Gluten
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4. Nuclear magnetic resonance studies of wheat starch pastes
5. Long-Term Storage Effect in Frozen Dough by Spectroscopy and Microscopy
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