Food rheology : wheat grain hardness and wheat flour dough

MI lecture note series

67pp.18 - 23 , 2016-02-05 , Institute of Mathematics for Industry, Kyushu University

ISSN:2188-1200

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publisher	Institute of Mathematics for Industry, Kyushu University
date	2016-03-22
NIItype	Research Paper
format	application/pdf
language	eng
textversion	publisher
URL	http://jairo.nii.ac.jp/0001/00388195/en

Food rheology : wheat grain hardness and wheat flour doughFood rheology : wheat grain hardness and wheat flour dough