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Effects of water, salt, and mixing on the rheological properties of bread dough at large and small deformations: A review
- Source :
- Cereal Chemistry. 99:709-723
- Publication Year :
- 2022
- Publisher :
- Wiley, 2022.
- Subjects :
- Organic Chemistry
Food Science
Subjects
Details
- ISSN :
- 19433638 and 00090352
- Volume :
- 99
- Database :
- OpenAIRE
- Journal :
- Cereal Chemistry
- Accession number :
- edsair.doi...........7d8169d18ea1d67350004208dd390acb
- Full Text :
- https://doi.org/10.1002/cche.10561