دورية أكاديمية
Modelling Water Absorption of Wheat Flour by Taking into Consideration of the Soluble Protein and Arabinoxylan Components
| العنوان: | Modelling Water Absorption of Wheat Flour by Taking into Consideration of the Soluble Protein and Arabinoxylan Components |
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| المؤلفون: | Rakszegi, M., Balázs, G., Békés, F., Harasztos, A., Kovács, A., Láng, L., Bedő, Z., Tömösközi, S. |
| المصدر: | Cereal Research Communications, 2014 Dec 01. 42(4), 629-639. |
| URL الوصول: | https://www.jstor.org/stable/24689445 |
| قاعدة البيانات: | JSTOR Journals |
Find this article in full text from Springer Verlag. | تدمد: | 01333720 17889170 |
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