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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 | 867 |
Total Visits Per Month
| December 2025 | January 2026 | February 2026 | March 2026 | April 2026 | May 2026 | June 2026 | |
|---|---|---|---|---|---|---|---|
| The influence of monoacylglycerol and L-glutamic acid on the viscoelastic properties of wheat flour dough and sensory characteristics of French loaf product | 13 | 2 | 4 | 11 | 2 | 10 | 15 |
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| Fulltext_1001195.pdf | 1 |
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