Influence of wheat polysaccharides on the rheological properties of gluten and doughs

被引：4
|
作者：
Gama, AC [1 ]
Santos, DMJ [1 ]
da Silva, JAL [1 ]
机构：
[1] Univ Aveiro, Dept Quim, P-3810193 Aveiro, Portugal
来源：
WHEAT GLUTEN | 2000年 / 261期
关键词：
D O I：
10.1039/9781847552372-00503
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
收藏
页码：503 / 506
页数：4
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