Predicting Baking Performance from Rheological and Adhesive...

Cereal Chemistry 2001 / 03 Vol. 78; Iss. 2

Predicting Baking Performance from Rheological and Adhesive Properties of Rye Meal Suspensions During Heating

Repeckiene, A., Eliasson, A.-C., Juodeikiene, G., Gunnarsson, E.
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Volume:
78
Language:
english
Journal:
Cereal Chemistry Journal
DOI:
10.1094/CCHEM.2001.78.2.193
Date:
March, 2001
File:
PDF, 102 KB
english, 2001
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