Water absorption effects on biaxial extensional viscosity of wheat flour dough

dc.date.accessioned2017-03-23T15:41:47Z
dc.date.available2017-03-23T15:41:47Z
dc.date.created2017-03-23T15:41:47Z
dc.date.issued2003
dc.identifier0022-4901
dc.identifierhttp://hdl.handle.net/10533/174579
dc.identifier1990262
dc.identifierWOS:000184097000003
dc.languageeng
dc.publisherFOOD & NUTRITION PRESS
dc.relationhttps://doi.org/10.1111/j.1745-4603.2003.tb01372.x
dc.relation10.1111/j.1745-4603.2003.tb01372.x
dc.relationinfo:eu-repo/grantAgreement/Fondecyt/1990262
dc.relationinfo:eu-repo/semantics/dataset/hdl.handle.net/10533/93477
dc.relationinstname: Conicyt
dc.relationreponame: Repositorio Digital RI2.0
dc.relationinstname: Conicyt
dc.relationreponame: Repositorio Digital RI2.0
dc.rightsinfo:eu-repo/semantics/openAccess
dc.titleWater absorption effects on biaxial extensional viscosity of wheat flour dough
dc.typeArticulo


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