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Excursion in the World of Food Rheology

Part of the Springer Laboratory book series (SPLABORATORY)

Keywords

Rheological Property Wheat Starch Dilatant Behavior Bread Dough Measured Frequency Range 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Copyright information

© Springer-Verlag Berlin Heidelberg 2006

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