This paper deals with the effects of changes in the amounts of ingredients added to a biscuit dough on its rheological behaviour.
Effects of changes in ingredient composition on the rheological properties of a biscuit industry dough
PEREGO, PATRIZIA;CONVERTI, ATTILIO
2007-01-01
Abstract
This paper deals with the effects of changes in the amounts of ingredients added to a biscuit dough on its rheological behaviour.
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