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.


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

2012-11-15
AGRIS AP
在Google Scholar上查找
如果您发现与此记录相关的任何错误信息,请联系 [email protected]