Buchumschlag

Associations of Wheat Flour Protein Characteristics With the Rheological Properties of Flour‐Water Noodle and Tortilla Dough Sheets

Fuente: Wiley Open Access

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Bibliographische Detailangaben
Hauptverfasser:	Byung‐Kee Baik, Lingzhu Deng, Osvaldo Campanella, Farnaz Maleky, Fengyun Ma
Format:	Artículo Open Access
Veröffentlicht:	Wiley 2025
Schlagworte:	Cereal Chemistry
Online-Zugang:	Acceder al recurso
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

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