Author:
Meerts Mathieu,Vaes Dries,Botteldoorn Stefaan,Courtin Christophe M.,Cardinaels Ruth,Moldenaers Paula
Publisher
Springer Science and Business Media LLC
Subject
Condensed Matter Physics,General Materials Science
Reference45 articles.
1. AACC International (2000) Approved methods of analysis, 11th. AACC International, St. Paul
2. Amemiya JI, Menjivar JA (1992) Comparison of small and large deformation measurements to characterize the rheology of wheat flour doughs. J Food Eng 16:91–108
3. AOAC International (1995) Official methods of analysis of AOAC international, 16th. AOAC, Washington
4. Angioloni A, Dalla Rosa M (2005) Dough thermo-mechanical properties: influence of sodium chloride, mixing time and equipment. J Cereal Sci 41:327–331
5. Aslankoohi E, Rezaei MN, Vervoort Y, Courtin CM, Verstrepen KJ (2015) Glycerol production by fermenting yeast cells is essential for optimal bread dough fermentation. PLoS ONE 10:e0119364
Cited by
11 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献