Paolo Vinci, Simonetta Fois, Eugenio Parente, Tonina Roggio and Pasquale Catzeddu A study on relationships between durum wheat semolina properties, technological mixing parameters and the properties of dough after mixing International Journal of Food Science & Technology 48
Article first published online: 12 JUL 2013 | DOI: 10.1111/ijfs.12247
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