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Title: The impact of changes in the gluten network, water content and mixing time on the rheology and breadmaking potential of wheat flour dough
Authors: Meerts, Mathieu
Cardinaels, Ruth
Oosterlinck, Filip
Courtin, Christophe
Moldenaers, Paula
Issue Date: Oct-2016
Conference: Chemical Research in Flanders Symposium location:Blankenberge (Belgium) date:24-26 October 2016
Publication status: published
KU Leuven publication type: AMa
Appears in Collections:Centre for Food and Microbial Technology
Chemical Engineering - miscellaneous
Soft Matter, Rheology and Technology Section

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