Rheology Methods as a Tool to Study the Impact of Whey Powder on the Dough and Breadmaking Performance of Wheat Flour

AuthID
 P-00S-09N
4
Author(s)
Macedo, C
·
Tipo de Documento
Article
Year published
2020
Publicado
in FLUIDS, ISSN: 2311-5521
Volume: 5, Número: 2, Páginas: 50 (14)
Indexing
Wos®
Scopus®
Crossref®7
Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-85083302996
Wos: WOS:000553563500001
Source Identifiers
ISSN: 2311-5521
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