Gluten and the starch-gluten interface in relation to the viscoelastic properties of durum dough

Gluten and the starch-gluten interface in relation to the viscoelastic properties of durum dough

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Bibliographic Details
Main Author: Edwards, Nancy Marjorie
Published: 2013
Online Access:http://hdl.handle.net/1993/18900

Internet

http://hdl.handle.net/1993/18900

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