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Journal description
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Details for article 104 of 127 found articles
| Title: |
Selective modification of wheat bran affects its impact on gluten-starch dough rheology, microstructure and bread volume |
| Author: |
De Bondt, Yamina Hermans, Wisse Moldenaers, Paula Courtin, Christophe M. |
| Appeared in: |
Food hydrocolloids |
| Paging: | Volume 113 () nr. C pages p. |
| Year: |
2021 |
| Contents: | |
| Publisher: |
Elsevier Ltd |
| Source file: |
Elektronische Wetenschappelijke Tijdschriften |
Details for article 104 of 127 found articles
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