Towards optimisation of rolling process of potato dough:...

Towards optimisation of rolling process of potato dough: Effect of processing on the microstructure and the mechanical properties

Zhang, Ruoyu, Stannard, Alan, Street, Graham, Taylor, Ambrose C., Charalambides, Maria N.
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:
291
Journal:
Journal of Food Engineering
DOI:
10.1016/j.jfoodeng.2020.110314
Date:
February, 2021
File:
PDF, 10.00 MB
2021
Conversion to is in progress
Conversion to is failed