Dough processing in a Couette-type device with varying eccentricity: effect on glutenin macro-polymer properties and dough micro-structure

AuthorsPeighambardoust SH- van Brenk S- van der Goot AJ- Hamer RJ- Boom RM
JournalJournal of Cereal Science
Presented byبله
Page number34-48
Volume number45
Paper TypeFull Paper
Published At2007
Journal GradeISI
Journal TypeTypographic
Journal CountryNetherlands
Journal IndexQ1

Abstract

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