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Rheological, microstructural and sensorial properties of durum wheat bread as affected by dough water content

✍ Scribed by Mastromatteo, Marcella; Guida, Mariangela; Danza, Alessandra; Laverse, Janine; Frisullo, Pierangelo; Lampignano, Vincenzo; Del Nobile, Matteo Alessandro

Book ID: 121405058
Publisher: Elsevier Science
Year: 2013
Tongue: English
Weight: 636 KB
Volume: 51
Category: Article
ISSN: 0963-9969
DOI: 10.1016/j.foodres.2013.01.004

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