Wheat dough rheology at low water contents and the influence of xylanases
سال
: 2014شناسه الکترونیک: 10.1016/j.foodres.2014.10.011
کالکشن
:
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آمار بازدید
Wheat dough rheology at low water contents and the influence of xylanases
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contributor author | N.A. Hardt | |
contributor author | R.M. Boom | |
contributor author | A.J. van der Goot | |
date accessioned | 2020-03-15T09:55:45Z | |
date available | 2020-03-15T09:55:45Z | |
date issued | 2014 | |
identifier other | VzwYr61hjpyqvsmUe12gjalcSB4GT9Y3XOhz5Wb5xKsJzkzT0f.pdf | |
identifier uri | https://libsearch.um.ac.ir:443/fum/handle/fum/1912970 | |
format | general | |
language | English | |
title | Wheat dough rheology at low water contents and the influence of xylanases | |
type | Journal Paper | |
contenttype | Fulltext | |
contenttype | Fulltext | |
identifier padid | 13385308 | |
identifier doi | 10.1016/j.foodres.2014.10.011 | |
journal title | Food Research International | |
coverage | Academic | |
pages | 478-484 | |
journal volume | 66 | |
filesize | 576965 | |
citations | 3 |