Rheological properties and baking quality of wheat varieties from various geographical regions

Journal of Cereal Science - Tập 51 - Trang 402-408 - 2010
A. Ktenioudaki1,2, F. Butler1, E. Gallagher2
1UCD School of Agriculture, Food Science and Veterinary Medicine, University College Dublin, Belfield, Dublin, Ireland
2Teagasc, Ashtown Food Research Centre, Ashtown, Dublin 15, Ireland

Tài liệu tham khảo

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