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About this Agricultural and Biological Sciences article
Velocity and Attenuation Analysis Methods for Characterizing the Properties of Wheat Flour Noodle Dough by Strybulevych, A.; Diep, S.; Daugelaite, D.; Guillermic, R.‐M.; Page, J.H.; Hatcher, D.W.; Scanlon, M.G. is a Agricultural and Biological Sciences article available to read on EtoBox.
It is typically read by researchers, students, and practitioners in Agricultural and Biological Sciences.
- Author
- Strybulevych, A.; Diep, S.; Daugelaite, D.; Guillermic, R.‐M.; Page, J.H.; Hatcher, D.W.; Scanlon, M.G.
- Publisher
- AACC International (American Association of Cereal Chemists); Wiley (John Wiley & Sons); John Wiley and Sons Inc.; Wiley (ISSN 0009-0352)
- Published
- 2019
- Language
- EN
- Field
- Agricultural and Biological Sciences (Life Sciences)