Prior roasting of wheat impacts on the functionality of flour prepared from it: Part 1. Wheat flour viscosifying properties

Fuente: Wiley Open Access

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Bibliographic Details
Main Authors:	Jana van Rooyen, Jan A. Delcour, Samson A. Oyeyinka, Senay Simsek, Martin Kidd, Marena Manley
Format:	Artículo Open Access
Published:	Wiley 2024
Subjects:	Cereal Chemistry
Online Access:	Acceder al recurso
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