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| A new standard water absorption criteria based on solvent retention capacity (SRC) to determine dough mixing properties, viscoelasticity, and bread-making quality | 29 |
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| enero 2024 | febrero 2024 | marzo 2024 | abril 2024 | mayo 2024 | junio 2024 | julio 2024 | |
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| A new standard water absorption criteria based on solvent retention capacity (SRC) to determine dough mixing properties, viscoelasticity, and bread-making quality | 7 | 2 | 6 | 0 | 1 | 5 | 8 |
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| a_new_standard_water_absorption_criteria.pdf | 27 |
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