Effect of sodium chloride on gluten network formation, dough microstructure and rheology in relation to breadmaking

Journal of Cereal Science

Volumn 57, Issue 3, 2013, Pages 444-452

  McCann, Thu H ^a   Day, Li ^a  

^a CSIRO   (Australia)

Author keywords

Bread making; Dough microstructure; Dough rheology; Sodium chloride

Indexed keywords

TRITICUM AESTIVUM;

EID: 84877118130     PISSN: 07335210     EISSN: 10959963     Source Type: Journal    
DOI: 10.1016/j.jcs.2013.01.011     Document Type: Article

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