Dough aeration and rheology: Part 2. Effects of flour type, mixing speed and total work input on aeration and rheology of bread dough

✍ Scribed by Nyuk L Chin; Grant M Campbell

• Publisher: John Wiley and Sons
• Year: 2005
• Tongue: English
• Weight: 162 KB
• Volume: 85
• Category: Article
• ISSN: 0022-5142
• DOI: 10.1002/jsfa.2237