Authors:
O'Brien, CM
Grau, H
Neville, DP
Keogh, MK
Reville, WJ
Arendt, EK
Citation: Cm. O'Brien et al., Effects of microencapsulated high-fat powders on the empirical and fundamental rheological properties of wheat flour doughs, CEREAL CHEM, 77(2), 2000, pp. 111-114