Processing high amylose wheat varieties with a capillary rheometer: Structure and thermomechanical properties of products.

Autor:	Chanvrier, Hélène1,2 helene_chanvrier@yahoo.fr, Appelqvist, Ingrid A.M.1,2, Li, Zhongyi2,3, Morell, Matthew K.2,3, Lillford, Peter J.2,3
Zdroj:	Food Research International. Aug2013, Vol. 53 Issue 1, p73-80. 8p.
Databáze:	Academic Search Ultimate
Externí odkaz:	Zobrazit plný text záznamu Full Text from ScienceDirect