Effects of composition on dough development and air entrainment in doughs made from gluten-starch blends

✍ Scribed by Koksel, F.; Scanlon, M.G.

• Book ID: 119292464
• Publisher: Elsevier Science
• Year: 2012
• Tongue: English
• Weight: 442 KB
• Volume: 56
• Category: Article
• ISSN: 0733-5210
• DOI: 10.1016/j.jcs.2012.05.013