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关键词
书目信息
Cereal chemistry
卷
62
ISSN
0009-0352
页码
v.272-275(4)
其它主题
Caracteristicas de la coccion; Propriete rheologique; Composicion; Contenido de lipidos; Propiedades reologicas; Melange; Aptitude boulangere
语言
英语
注释
references.
类型
Journal Article; Journal Part
来源
Cereal-chemistry (USA). (Jul-Aug 1985). v. 62(4) p. 272-275.
2012-11-15
AGRIS AP
