On the Use of Conventional Dough Extension Tests in Characterising Flours for Dough Sheetability. I. Experiments

MLA

S. Chakrabarti-Bell, and M.J. Patel. “On the Use of Conventional Dough Extension Tests in Characterising Flours for Dough Sheetability. I. Experiments.” International Journal of Food Engineering, vol. 12, May 2016, pp. 221–30. EBSCOhost, https://doi.org/10.1515/ijfe-2015-0087.

APA

S. Chakrabarti-Bell, & M.J. Patel. (2016). On the Use of Conventional Dough Extension Tests in Characterising Flours for Dough Sheetability. I. Experiments. International Journal of Food Engineering, 12, 221–230. https://doi.org/10.1515/ijfe-2015-0087

Chicago

S. Chakrabarti-Bell, and M.J. Patel. 2016. “On the Use of Conventional Dough Extension Tests in Characterising Flours for Dough Sheetability. I. Experiments.” International Journal of Food Engineering 12 (May): 221–30. doi:10.1515/ijfe-2015-0087.