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| The influence of monoacylglycerol and L-glutamic acid on the viscoelastic properties of wheat flour dough and sensory characteristics of French loaf product | 907 |
Total Visits Per Month
| March 2026 | April 2026 | May 2026 | June 2026 | July 2026 | August 2026 | September 2026 | |
|---|---|---|---|---|---|---|---|
| The influence of monoacylglycerol and L-glutamic acid on the viscoelastic properties of wheat flour dough and sensory characteristics of French loaf product | 11 | 2 | 10 | 20 | 27 | 7 | 1 |
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| Fulltext_1001195.pdf | 1 |
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