Effects of Size of Cellulose Granules on Dough Rheology, Microscopy, and Breadmaking Properties
Version of Record online: 21 FEB 2007
Journal of Food Science
Volume 72, Issue 2, pages E79–E84, March 2007
How to Cite
Seguchi, M., Tabara, A., Fukawa, I., Ono, H., Kumashiro, C., Yoshino, Y., Kusunose, C. and Yamane, C. (2007), Effects of Size of Cellulose Granules on Dough Rheology, Microscopy, and Breadmaking Properties. Journal of Food Science, 72: E79–E84. doi: 10.1111/j.1750-3841.2007.00272.x
- Issue online: 12 MAR 2007
- Version of Record online: 21 FEB 2007
- MS 20060489 Submitted 8/31/2006, Accepted 12/18/2006
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