DEVELOPMENT OF DYNAMIC MODULUS AND CELL OPENING OF DOUGH DURING BAKING
Author:
Publisher
Wiley
Subject
Pharmaceutical Science,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4603.2005.00003.x/fullpdf
Reference24 articles.
1. An objective method for the measurement of starch gelatinization temperatures
2. EFFECT OF HEATING RATE ON VISCOSITY OF WHEAT FLOUR DOUGHS
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