Wheat dough rheology at low water contents and the influence of xylanases
| 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?locale-attribute=fa&show=full | |
| 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 |