Research Output 2010 2019

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Viscoelastic properties of wheat kernel, dough, gluten, proteins and non-gluten constituents on end-product quality

Figueroa-Cárdenas, J. D. D., Hernández-Estrada, Z. J., Rayas-Duarte, P., Escalante Aburto, A., Ponce-García, N. & Simsek, S., 2 Dec 2019, LACC/IGW. 13th International Gluten Workshop Proceedings. Guzman, C. (ed.). Córdoba: UCOPress (Cordoba University Press), p. 41-44 4 p.

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viscoelasticity
gluten
dough
product quality
wheat