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Unravelling the Relationships Between Wheat Dough Extensional Properties, Gluten Network and Water Distribution

M. Dufour,L. Chaunier,D. Lourdin,A. -l Reguerre, F. Hugon, A. Dugue,K. Kansou,L. Saulnier,G. Della Valle

FOOD HYDROCOLLOIDS（2024）

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Key words
Hydration state,Water-gluten interactions,Mixing,Extensional viscosity,Morphology,Image analysis
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