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contributor authorN.A. Hardt
contributor authorR.M. Boom
contributor authorA.J. van der Goot
date accessioned2020-03-15T09:55:45Z
date available2020-03-15T09:55:45Z
date issued2014
identifier otherVzwYr61hjpyqvsmUe12gjalcSB4GT9Y3XOhz5Wb5xKsJzkzT0f.pdf
identifier urihttps://libsearch.um.ac.ir:443/fum/handle/fum/1912970?locale-attribute=fa&show=full
formatgeneral
languageEnglish
titleWheat dough rheology at low water contents and the influence of xylanases
typeJournal Paper
contenttypeFulltext
contenttypeFulltext
identifier padid13385308
identifier doi10.1016/j.foodres.2014.10.011
journal titleFood Research International
coverageAcademic
pages478-484
journal volume66
filesize576965
citations3


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