Effects of changes in ingredient composition on the rheological properties of a biscuit industry dough
Patrizia Perego, Andrea Sordi, Romilbert Guastalli, Attilio ConvertiVolume:
42
Année:
2007
Langue:
english
Pages:
9
DOI:
10.1111/j.1365-2621.2006.01330.x
Fichier:
PDF, 659 KB
english, 2007