TY  - JOUR 
T1  - Physicochemical, thermal and rheological properties of commercial wheat flours and corresponding starches
JO  - Food Science and Technology
A1  - EE, Kah Yaw
A1  - ENG, Mei Ki
A1  - LEE, Mun Ling
SN  - 0101-2061
UL  - 10.1590/fst.39718
VL  - 40 
Y1  - 2020
PB  - Brasil 
ER  -