Ultrasonic investigation of the effects of composition on the volume fraction of bubbles and changes in their relative sizes in non-yeasted gluten-starch blend doughs
| Autor: | Koksel, Filiz, Strybulevych, Anatoliy, Page, John H., Scanlon, Martin G. |
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| Zdroj: | In Journal of Food Engineering July 2017 204:1-7 |
| Databáze: | ScienceDirect |
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