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Journal description
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Details for article 1 of 12 found articles
| Title: |
Characteristics of Relationships Between Structure of Gluten Proteins and Dough Rheology – Influence of Dietary Fibres Studied by FT-Raman Spectroscopy |
| Author: |
Nawrocka, Agnieszka Miś, Antoni Szymańska-Chargot, Monika |
| Appeared in: |
Food biophysics |
| Paging: | Volume 11 (2015) nr. 1 pages 81-90 |
| Year: |
2015 |
| Contents: | |
| Publisher: |
Springer US, New York |
| Source file: |
Elektronische Wetenschappelijke Tijdschriften |
Details for article 1 of 12 found articles
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