through multivariate analysis of conventional rheological parameters and gluten peak test indices 通过常规流变学参数和面筋峰值试验指标的多元分析.pdfVIP

LWT - Food Science and Technology 64 (2015) 95e103 Contents lists available at ScienceDirect LWT - Food Science and Technology journal homepage: /locate/lwt Characterization of common wheat flours (Triticum aestivum L.) through multivariate analysis of conventional rheological parameters and gluten peak test indices Alessandra Marti a, Alessandro Ulrici b, c, *, Gio