Dynamic and Elongation Rheology of Yeasted Bread Doughs

Cereal Chemistry 2002 / 11 Vol. 79; Iss. 6

Dynamic and Elongation Rheology of Yeasted Bread Doughs

Newberry, M. P., Phan-Thien, N., Larroque, O. R., Tanner, R. I., Larsen, N. G.
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Volume:
79
Language:
english
Journal:
Cereal Chemistry
DOI:
10.1094/CCHEM.2002.79.6.874
Date:
November, 2002
File:
PDF, 154 KB
english, 2002
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