Print Email Facebook Twitter Large deformation properties of short doughs: Effect of sucrose in relation to mixing time Title Large deformation properties of short doughs: Effect of sucrose in relation to mixing time Author Baltsavias, A. Jurgens, A. van Vliet, T. Publication year 1999 Subject Chemistry To reference this document use: http://resolver.tudelft.nl/uuid:94c8d3fc-b031-44af-9695-96e8fb179996 TNO identifier 71308 Source Journal of Cereal Science, 29, 43-48 Document type article Files To receive the publication files, please send an e-mail request to TNO Library.