Oriental noodle dough rheology: relationship to water absorption, formulation, and work input during dough sheeting
Edwards, N.M. (Canadian Grain Commission, Winnipeg, MB, Canada.), Scanlon, M.G, Kruger, J.E, Dexter, J.E
Published in Cereal chemistry (01.11.1996)
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Published in Cereal chemistry (01.11.1996)
Journal Article