Establishment of a quantitative structure-function relationship of starchglutenmixtures and wheat dough during the heating process using DoMiQ

Titel:: Establishment of a quantitative structure-function relationship of starchglutenmixtures and wheat dough during the heating process using DoMiQ
Autor(en):: Jekle, M., Becker, T.
Kongress- / Buchtitel:: AACCI Annual Meeting, Hollywood
Konferenzort:: Florida
Datum der Konferenz:: 03.10.2012
Jahr:: 2012
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