Theofanis Georgopoulos (Former)
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- 2006
-
Mark
Influence of native lipids on the rheological properties of wheat flour dough and gluten
(
- Contribution to journal › Article
- 2004
-
Mark
A comparison of the rheological properties of wheat flour dough and its gluten prepared by ultracentrifugation
(
- Contribution to journal › Article
- 2003
-
Mark
Rheological properties of wheat flour dough and gluten. Effect of water content and native lipids.
2003)(
- Thesis › Licentiate thesis