Effects of kneading machine type and total element revolutions on dough rheology and bread characteristics: A focus on straight dough and indirect (biga) methods
Authors:
- Manuel VenturiMVManuel Venturi
- Alessio CappelliAlessio Cappelli
- Niccolò PiniNPNiccolò Pini
- Viola GalliVGViola Galli
- Lucrezia LuporiLLLucrezia Lupori
- Lisa GranchiLGLisa Granchi
- Enrico CiniECEnrico Cini
Open Access
Abstract
No abstract availableKeywords
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