دورية أكاديمية
Calorimetric and rheological properties of wheat flour suspensions and doughs: Effects of wheat types and milling procedure
| العنوان: | Calorimetric and rheological properties of wheat flour suspensions and doughs: Effects of wheat types and milling procedure |
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| المؤلفون: | Berland, S., Relkin, P., Launay, B. |
| المصدر: | Journal of Thermal Analysis and Calorimetry: An International Forum for Thermal Studies. January 2003 71(1):311-320 |
| قاعدة البيانات: | Springer Nature Journals |
Find this article in full text from Springer Verlag. 
Full Text Finder | تدمد: | 13886150 15728943 |
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| DOI: | 10.1023/a:1022255309597 |