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Possibilities to derive empirical dough characteristics from fundamental rheology
Tietze, Stefan, Jekle, Mario, Becker, ThomasLanguage:
english
Journal:
Trends in Food Science & Technology
DOI:
10.1016/j.tifs.2016.08.016
Date:
September, 2016
File:
PDF, 1.47 MB
english, 2016