Influence of the dosing process on the rheological and microstructural properties of a bakery product
| Autor: | Baixauli, Raquel, Sanz, Teresa, Salvador, Ana, Fiszman, Susana M. |
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| Zdroj: | In Food Hydrocolloids 2007 21(2):230-236 |
| Databáze: | ScienceDirect |
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