Extensional rheological properties in mixed and...

  • Main
  • 2020 / 3
  • Extensional rheological properties in mixed and...
Journal of Cereal Science 2020 / 3

Extensional rheological properties in mixed and fermented/rested dough and relationships with steamed bread quality

Yue, Qinghua, Li, Mingfei, Liu, Chong, Li, Limin, Zheng, Xueling, Bian, Ke
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?
Language:
english
Journal:
Journal of Cereal Science
DOI:
10.1016/j.jcs.2020.102968
Date:
March, 2020
File:
PDF, 2.00 MB
english, 2020
Conversion to is in progress
Conversion to is failed