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                                       Details for article 16 of 16 found articles
 
 
  The Interplay Between the Main Flour Constituents in the Rheological Behaviour of Wheat Flour Dough
 
 
Title: The Interplay Between the Main Flour Constituents in the Rheological Behaviour of Wheat Flour Dough
Author: Meerts, Mathieu
Cardinaels, Ruth
Oosterlinck, Filip
M. Courtin, Christophe
Moldenaers, Paula
Appeared in: Food and bioprocess technology
Paging: Volume 10 (2016) nr. 2 pages 249-265
Year: 2016
Contents:
Publisher: Springer US, New York
Source file: Elektronische Wetenschappelijke Tijdschriften
 
 

                             Details for article 16 of 16 found articles
 
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