Modelling of dough formation process and structure...

Modelling of dough formation process and structure evolution during farinograph test

Massimo Migliori, Sebastiano Correra
How much do you like this book?
What’s the quality of the file?
Download the book for quality assessment
What’s the quality of the downloaded files?
Volume:
aop
Year:
2012
Language:
english
DOI:
10.1111/j.1365-2621.2012.03167.x
File:
PDF, 783 KB
english, 2012
Conversion to is in progress
Conversion to is failed