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Dough mixing characteristics, such as water absorption, development time, and stability, are important measurements in the food and baking industries. Several instruments have been used to study the mixing characteristics of doughs at low temperature
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::42b560ce232f697ad7446177f7d516b8
https://doi.org/10.1016/b978-1-891127-61-8.50036-4
https://doi.org/10.1016/b978-1-891127-61-8.50036-4
