Zhang, Yao <br/><br/>
Effects of dextran with different molecular weights on the quality of wheat sourdough breads.  [electronic resource] 

 -  Food chemistry  Aug 2018 
 - 373-379 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>1873-7072 
<br/><br/><label>Standard No.: </label>10.1016/j.foodchem.2018.02.146  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Bread--analysis<br/>Dextrans--chemistry<br/>Food Handling<br/>Molecular Weight<br/>Quality Control<br/>Rheology<br/>Starch--chemistry<br/>Triticum--chemistry