Effects of changes in ingredient composition on the rheological properties of a biscuit industry dough
Patrizia Perego, Andrea Sordi, Romilbert Guastalli, Attilio ConvertiVolume:
42
Year:
2007
Language:
english
Pages:
9
DOI:
10.1111/j.1365-2621.2006.01330.x
File:
PDF, 659 KB
english, 2007