Effect of mixing method on the rheological characteristics of biscuit dough and the quality of biscuits
- 3 November 1999
- journal article
- research article
- Published by Springer Science and Business Media LLC in Zeitschrift für Lebensmittel-Untersuchung und Forschung
- Vol. 210 (1), 43-48
- https://doi.org/10.1007/s002170050530