Influence of alfalfa powder concentration and granularity on rheological properties of alfalfa-wheat dough

Chang-chun Hao, Li-jun Wang, Dong Li, Necati Özkan, De-cheng Wang, Xiao Dong Chen, Zhi-huai Mao
  • Journal of Food Engineering, November 2008, Elsevier
  • DOI: 10.1016/j.jfoodeng.2008.04.011

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The following have contributed to this page: Professor Necati Ozkan