Oscillatory rheology and creep behavior of barley B-D-glucan concentrate dough : effect of particle size, temperature, and water content / Jasim Ahmed, Linu Thomas, and Hasan Al-Attar.

By: Ahmed, JasimContributor(s): Thomas, Linu [co-author.] | Al-Attar, Hasan [co-author.]Call Number: ARTICLE (Eng) Material type: ArticleArticleSubject(s): Water In: Journal of Food Science 80 (1) 2015 : E73-E83
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YS2015 M11

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