검색결과 : 2건
| No. | Article |
|---|---|
| 1 |
Rheological study of layer cake batters made with soybean protein isolate and different starch sources Ronda F, Oliete B, Gomez M, Caballero PA, Pando V Journal of Food Engineering, 102(3), 272, 2011 |
| 2 |
Improvement of dough rheology, bread quality and bread shelf-life by enzymes combination Caballero PA, Gomez M, Rosell CM Journal of Food Engineering, 81(1), 42, 2007 |