Waxy Wheat Flour as a Freeze-Thaw Stable Ingredient Through Rheological Studies
Crossref DOI link: https://doi.org/10.1007/s11947-017-1899-y
Published Online: 2017-03-25
Published Print: 2017-07
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Kowalski, Ryan J.
Meldrum, Alexander
Wang, Siyuan
Joyner, Helen
Ganjyal, Girish M.
Funding for this research was provided by:
Washington State University
License valid from 2017-03-25