Effect of flour type and dough rheological properties on cookie spread measured dynamically during baking

✍ Scribed by Mehri HadiNezhad; Francis Butler

• Book ID: 113698016
• Publisher: Elsevier Science
• Year: 2009
• Tongue: English
• Weight: 376 KB
• Volume: 49
• Category: Article
• ISSN: 0733-5210
• DOI: 10.1016/j.jcs.2008.09.004