Effects of cellulosic fibre on physical and rheological properties of starch, gluten and wheat flour
Version of Record online: 20 JUL 2010
© 2010 Institute of Food Science and Technology
International Journal of Food Science & Technology
Volume 45, Issue 8, pages 1641–1646, August 2010
How to Cite
Goldstein, A., Ashrafi, L. and Seetharaman, K. (2010), Effects of cellulosic fibre on physical and rheological properties of starch, gluten and wheat flour. International Journal of Food Science & Technology, 45: 1641–1646. doi: 10.1111/j.1365-2621.2010.02323.x
- Issue online: 20 JUL 2010
- Version of Record online: 20 JUL 2010
- (Received 21 February 2010; Accepted in revised form 18 May 2010)
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