Effect of Physical State of Nonpolar Lipids on Rheology and Microstructure of Gluten-Starch and Wheat Flour Doughs
Author:
Affiliation:
1. Department of Food Technology, Center for Chemistry and Chemical Engineering, Lund University, P.O. Box 124, SE-221 00 Lund, Sweden.
2. Corresponding author. E-mail: watanabea@ffa.ajinomoto.com
Publisher
Wiley
Subject
Organic Chemistry,Food Science
Reference22 articles.
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