검색결과 : 2건
| No. | Article |
|---|---|
| 1 |
The time-dependent rheology of fermenting wheat flour dough: effects of salt and sugar Meerts M, Vaes D, Botteldoorn S, Courtin CM, Cardinaels R, Moldenaers P Rheologica Acta, 57(12), 813, 2018 |
| 2 |
Measurement and mathematical modeling of the relative volume of wheat dough during proofing Stanke M, Zettel V, Schutze S, Hitzmann B Journal of Food Engineering, 131, 58, 2014 |