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Interrelationship between rheological characteristics of dough and quality of biscuits; use of elastic recovery of dough to predict biscuit quality
R Sai Manohar, P Haridas RaoVolume:
35
Year:
2002
Language:
english
DOI:
10.1016/s0963-9969(02)00083-2
File:
PDF, 128 KB
english, 2002