Effects of CO2 snow addition during kneading on thermoregulation, dough rheological properties, and bread characteristics: A focus on ancient and modern wheat cultivars-Reference-Cited by-同舟云学术

Effects of CO2 snow addition during kneading on thermoregulation, dough rheological properties, and bread characteristics: A focus on ancient and modern wheat cultivars

Published:2020-09 Issue: Volume:117 Page:52-60
ISSN:0140-7007
Container-title:International Journal of Refrigeration
language:en
Short-container-title:International Journal of Refrigeration

Author:

Cappelli Alessio^ORCID,Canessa Jessica,Cini Enrico

Publisher

Elsevier BV

Subject

Mechanical Engineering,Building and Construction

Reference44 articles.

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