Comparison of rheological models for determining dark chocolate viscosity
- 作者Emmanuel Ohene Afoakwa; Alistair Paterson; Mark Fowler; Joselio Vieira
- 卷第44卷
- 期第1期
- 印刷ISSN0950-5423
- 电子ISSN1365-2621
- 文件大小349.83KB
- 发表时间2009
- DOI10.1111/j.1365-2621.2008.01710.x
- 页码162-167
Gliadin and Glutenin: The Unique Balance of Wheat Quality || Chapter 1 Gluten: A Balance of Gliadin and GluteninWrigley, Colin; Békés, Ferenc; Bushuk, Walter · 2006
Gliadin and Glutenin: The Unique Balance of Wheat Quality || ContentsWrigley, Colin; Békés, Ferenc; Bushuk, Walter · 2006
Gliadin and Glutenin: The Unique Balance of Wheat Quality || IntroductionWrigley, Colin; Békés, Ferenc; Bushuk, Walter · 2006
Gliadin and Glutenin: The Unique Balance of Wheat Quality || Front MatterWrigley, Colin; Békés, Ferenc; Bushuk, Walter · 2006
Gliadin and Glutenin: The Unique Balance of Wheat Quality || Back MatterWrigley, Colin; Békés, Ferenc; Bushuk, Walter · 2006
C. Wrigley, F. Bekes, W. Bushuk,Editors, ,Gliadin and Glutenin: The Unique Balance of Wheat Quality (2005) AACC International Press,St. Paul, MN, USA 480pp., $129, .P.S. Belton · 2007
C. Wrigley, F. Békés, W. Bushuk,Editors, ,Gliadin and Glutenin: The Unique Balance of Wheat Quality (2006) AACC International,St. Paul, MN, USA 1-891127-51-9 x + 466 pp., $129.00.John F. Kennedy; Patrycja Lewkowicz · 2008
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