Influence of the dosing process on the rheological and microstructural properties of a bakery product
- 31 March 2007
- journal article
- Published by Elsevier BV in Food Hydrocolloids
- Vol. 21 (2), 230-236
- https://doi.org/10.1016/j.foodhyd.2006.03.014
Abstract
No abstract availableKeywords
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