Fundamental studies on dough with the brabender extensograph. III.—the work technique
Author:
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
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1. Empirical and Theoretical Bases of Good Steamed Bread Production;Foods;2023-01-17
2. Rheological properties of wheat flour doughs I.—Method for determining the large deformation and rupture properties in simple tension;Journal of the Science of Food and Agriculture;1970-02
3. Studies on mechanical factors affecting dough development;International Journal of Food Science & Technology;1967-03
4. Detection of changes in modulus and viscosity of wheat flour doughs by the “work technique” of mulleret al;Journal of the Science of Food and Agriculture;1967-02
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