Effect of principal ingredients on rheological behaviour of biscuit dough and on quality of biscuits
Authors:
- Zoulikha Maache-RezzougZMZoulikha Maache-Rezzoug
- Jean-Marie BouvierJBJean-Marie Bouvier
- Karim AllafKAKarim Allaf
- Christian PatrasCPChristian Patras
- 1 January 1998
- journal article
- Published by Elsevier in Journal of Food Engineering
- Vol. 35 (1) , 23-42
Abstract
No abstract availableThis publication has 6 references indexed in Scilit:
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- Dynamic viscoelastic behaviour of wheat flour doughsRheologica Acta, 1970
- Rheological properties of wheat flour doughsRheologica Acta, 1970
- A rheological investigation of the role of water in wheat flour doughsInternational Journal of Food Science and Technology, 1970