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Volumn 43, Issue 1, 2010, Pages 57-65

Influence of water and barley β-glucan addition on wheat dough viscoelasticity

Author keywords

Glucan molecular weight; Creep recovery; Dough rheology; Dynamic rheometry; Flour quality; Response surface methodology; Water content

Indexed keywords

DOUGH RHEOLOGY; DYNAMIC RHEOMETRY; FLOUR QUALITY; RESPONSE SURFACE METHODOLOGY;

EID: 72149115138     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2009.08.012     Document Type: Article
Times cited : (46)

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