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Effect of freezing rate and storage time on gluten protein solubility, and dough and bread properties
M. I. Silvas-García, B. Ramírez-Wong*, P. I. Torres-Chávez, E. Carvajal-Millan, J. M. Barrõn-Hoyos, L. A. Bello-Pérez, A. Quintero-Ramos
*Corresponding author for this work
Research output: Contribution to journal › Article › peer-review
23
Scopus
citations