The Impact of Water Content and Mixing Time on the Linear and Non-Linear Rheology of Wheat Flour Dough
- 15 February 2017
- journal article
- research article
- Published by Springer Nature in Food Biophysics
- Vol. 12 (2) , 151-163
Abstract
No abstract availableKeywords
Funding Information
- FWO
- FWO
- Onderzoeksraad, KU Leuven
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