Ingredient Functionality in Multilayered Dough-margarine Systems and the Resultant Pastry Products: A Review
Author:
Publisher
Informa UK Limited
Subject
Industrial and Manufacturing Engineering,General Medicine,Food Science
Link
http://www.tandfonline.com/doi/pdf/10.1080/10408398.2014.928259
Reference122 articles.
1. Effects of cysteine and mixing conditions on white/whole dough rheological properties
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4. Moisture Redistribution and Phase Transitions During Bread Staling
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