Predictive models of the rheological properties and optimal water content in doughs: An application to ancient grain flours with different degrees of refining-Reference-Cited by-同舟云学术

Predictive models of the rheological properties and optimal water content in doughs: An application to ancient grain flours with different degrees of refining

Published:2018-09 Issue: Volume:83 Page:229-235
ISSN:0733-5210
Container-title:Journal of Cereal Science
language:en
Short-container-title:Journal of Cereal Science

Author:

Cappelli Alessio^ORCID,Cini Enrico,Guerrini Lorenzo,Masella Piernicola,Angeloni Giulia,Parenti Alessandro

Funder

FEASR

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

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