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Volumn 80, Issue 3, 2003, Pages 281-284

Effect of physical states of nonpolar lipids on rheology, ultracentrifugation, and microstructure of wheat flour dough

Author keywords

[No Author keywords available]

Indexed keywords

CENTRIFUGATION; GRANULATION; SCANNING ELECTRON MICROSCOPY; STARCH;

EID: 0037984013     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM.2003.80.3.281     Document Type: Article
Times cited : (23)

References (17)
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  • 11
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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.