The formation of dough and gluten-a study by scanning electron microscopy

European Food Research and Technology - Tập 190 Số 5 - Trang 401-409 - 1990
Thomas Amend1, Hans‐Dieter Belitz1
1Institut für Lebensmittelchemie der TU München, Deutsche Forschungsanstalt für Lebensmittelchemie und Kurt-Hess-Institut für Mehl- und Eiweißforschung, Garching, Germany

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