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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 | 711 |
Total Visits Per Month
| January 2025 | February 2025 | March 2025 | April 2025 | May 2025 | June 2025 | July 2025 | |
|---|---|---|---|---|---|---|---|
| The influence of monoacylglycerol and L-glutamic acid on the viscoelastic properties of wheat flour dough and sensory characteristics of French loaf product | 13 | 6 | 13 | 0 | 2 | 1 | 2 |
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| Fulltext_1001195.pdf | 1 |
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