Mechanochemical activation of gluten network development...

Journal of Food Engineering 2020 / 10 Vol. 283

Mechanochemical activation of gluten network development during dough mixing

Baudouin, Frédéric, Nogueira, Taileah Leite, van der Mijnsbrugge, Adriaan, Frederix, Sofie, Redl, Andreas, Morel, Marie-Hélène
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Volume:
283
Journal:
Journal of Food Engineering
DOI:
10.1016/j.jfoodeng.2020.110035
Date:
October, 2020
File:
PDF, 1.40 MB
2020
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