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Ab initio bread design: the role of bubbles in doughs and pores in breads
Shuo Wang
Research output
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Thesis
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Doctoral Thesis
479
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Physics & Astronomy
wheat
100%
proteins
56%
bubbles
53%
porosity
50%
foams
29%
textures
16%
nutrition
16%
diets
15%
fertilizers
15%
flour
15%
crops
15%
products
12%
food
11%
health
10%
soils
10%
solid phases
9%
x rays
9%
engineering
7%