Dough structure, dough rheology and baking quality

article
Bloksma, A.H.
TNO Identifier
560715
Repository link
https://resolver.tno.nl/uuid:2ca83947-f062-466c-954d-618332ce838d
Source
Cereals Food World, 35(2), pp. 237-244.
Collation
8 p.
Pages
237-244
Files
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