Possibilities to derive empirical dough characteristics from fundamental rheology
| Autor: | Tietze, Stefan, Jekle, Mario, Becker, Thomas |
|---|---|
| Zdroj: | In Trends in Food Science & Technology November 2016 57 Part A:1-10 |
| Databáze: | ScienceDirect |
| Externí odkaz: |
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| Autor: | Tietze, Stefan, Jekle, Mario, Becker, Thomas |
|---|---|
| Zdroj: | In Trends in Food Science & Technology November 2016 57 Part A:1-10 |
| Databáze: | ScienceDirect |
| Externí odkaz: |
|
Full Text from ScienceDirect