Wheat dough syruping in cold storage is related to structural changes of starch and non-starch polysaccharides
Authors:
- 1 September 2017
- journal article
- Published by Elsevier in Food Research International
- Vol. 99, 596-602
Abstract
No abstract availableKeywords
Funding Information
- Ministry for Food, Agriculture, Forestry and Fisheries (315057-3)
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