Rheological Properties of Wheat Flour Dough and the Relationship with Bread Volume. I. Creep-Recovery Measurements

Published 2008 View Full Article

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Title
Rheological Properties of Wheat Flour Dough and the Relationship with Bread Volume. I. Creep-Recovery Measurements
Authors
Keywords
-
Journal
CEREAL CHEMISTRY
Volume 85, Issue 6, Pages 753-761
Publisher
Wiley
Online
2008-11-13
DOI
10.1094/cchem-85-6-0753

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