Impact of heat moisture treatment and hydration level on physico-chemical and viscoelastic properties of doughs from wheat-barley composite flours
Crossref DOI link: https://doi.org/10.1007/s00217-017-2961-8
Published Online: 2017-07-29
Published Print: 2018-02
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Collar, Concha
Armero, Enrique
License valid from 2017-07-29