Studies on dough development. II. Effects of mixing apparatus and mixing speed on the rheological and analytical properties of heated dough.
1985
Endo S. | Tanaka K. | Nagao S.
AGROVOC Keywords
Bibliographic information
Cereal chemistry
Volume
62
ISSN
0009-0352
Pagination
v.272-275(4)
Other Subjects
Propiedades reologicas; Melange; Contenido de lipidos; Composicion; Aptitude boulangere; Propriete rheologique; Caracteristicas de la coccion
Language
English
Note
references.
Type
Journal Article
Source
Cereal-chemistry (USA). (Jul-Aug 1985). v. 62(4) p. 272-275.
2012-11-15
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