Back to matchesWe found a matchYour institution may have access to this item. Find your institution then sign in to continue.TitleRHEOLOGICAL PROPERTIES OF DOUGH AND SENSORIAL QUALITY OF BREAD MADE FROM A WHOLEMEAL RYE-WHEAT BLEND WITH THE ADDITION OF GLUTEN.AuthorsSaiz, A. I.; Iurlina, M. O.; Borla, O. Perez; Fritz, R.PublicationItalian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2007, Vol 19, Issue 4, p439ISSN1120-1770Publication typeAcademic Journal