Factors Associated with Dough Stickiness as Sensed by...

Cereal Chemistry 2003 / 07 Vol. 80; Iss. 4

Factors Associated with Dough Stickiness as Sensed by Attenuated Total Reflectance Infrared Spectroscopy

van Velzen, Ewoud J. J., van Duynhoven, John P. M., Pudney, Paul, Weegels, Peter L., van der Maas, John H.
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Volume:
80
Language:
english
Journal:
Cereal Chemistry
DOI:
10.1094/CCHEM.2003.80.4.378
Date:
July, 2003
File:
PDF, 259 KB
english, 2003
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