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                                       Details for article 13 of 15 found articles
 
 
  Rheological and Microstructural Characterization of Wheat Dough Formulated with High Levels of Resistant Starch
 
 
Title: Rheological and Microstructural Characterization of Wheat Dough Formulated with High Levels of Resistant Starch
Author: Arp, Carlos Gabriel
Correa, MarĂ­a Jimena
Ferrero, Cristina
Appeared in: Food and bioprocess technology
Paging: Volume 11 (2018) nr. 6 pages 1149-1163
Year: 2018
Contents:
Publisher: Springer US, New York
Source file: Elektronische Wetenschappelijke Tijdschriften
 
 

                             Details for article 13 of 15 found articles
 
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 Koninklijke Bibliotheek - National Library of the Netherlands