Characteristics of Relationships Between Structure of Gluten Proteins and Dough Rheology – Influence of Dietary Fibres Studied by FT-Raman Spectroscopy
Crossref DOI link: https://doi.org/10.1007/s11483-015-9419-y
Published Online: 2015-11-10
Published Print: 2016-03
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Nawrocka, Agnieszka
Miś, Antoni
Szymańska-Chargot, Monika
Text and Data Mining valid from 2015-11-10