Effect of composition of gluten proteins and dough rheological properties on the cookie‐making quality

  • Sheweta Barak, Deepak Mudgil, Bhupendar Singh Khatkar
  • British Food Journal, April 2013, Emerald
  • DOI: 10.1108/00070701311317847

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http://dx.doi.org/10.1108/00070701311317847

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