Mixing properties and rheological characteristics of dough...

International Journal of Food Science & Technology 2016 / 01 Vol. 51; Iss. 1

Mixing properties and rheological characteristics of dough used to make potato-cereal soft wraps

Helgerud, Trygve, Schüller, Reidar B., Dessev, Tzvetelin, Rukke, Elling O., Knutsen, Svein H., Afseth, Nils K., Ballance, Simon
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:
51
Language:
english
Journal:
International Journal of Food Science & Technology
DOI:
10.1111/ijfs.12983
Date:
January, 2016
File:
PDF, 390 KB
english, 2016
Conversion to is in progress
Conversion to is failed