CORE
🇺🇦
make metadata, not war
Services
Services overview
Explore all CORE services
Access to raw data
API
Dataset
FastSync
Content discovery
Recommender
Discovery
OAI identifiers
OAI Resolver
Managing content
Dashboard
Bespoke contracts
Consultancy services
Support us
Support us
Membership
Sponsorship
Community governance
Advisory Board
Board of supporters
Research network
About
About us
Our mission
Team
Blog
FAQs
Contact us
Effect of Potato Flour on the Rheological Properties of Dough and the Volatile Aroma Components of Bread
Authors
A Dubat
A Gómez
+43 more
C Pétel
CA Glabau
CY Jin
CY Jin
DR Waterer
DR Waterer
E Yánez
EC Coleman
F Macritchie
F Macritchie
F Pedreschi
Fan-kui Zeng
FK Zeng
G Eggleston
G Huang
Gang Liu
GM Sapers
Guo-qiang Gao
H Köksel
Hong Liu
Hui Yu
IH Cho
J Pico
Jin-chun Cheng
JL Varns
K Kahraman
LM Seitz
M Storey
PR Shewry
R Kroll
RJ Hamer
S Barak
S Damodaran
Salim-ur-Rehman
T Maeda
T Mu
UJ Ijah
V Seevaratnam
WL Morris
X Liu
X Liu
XL Liu
Yan Shang
Publication date
Publisher
'Springer Science and Business Media LLC'
Doi
Cite
Abstract
Abstract is not available.
Similar works
Full text
Available Versions
Crossref
See this paper in CORE
Go to the repository landing page
Download from data provider
Last time updated on 23/10/2020