검색결과 : 2건
| No. | Article |
|---|---|
| 1 |
Use of farinograph measurements for predicting extensograph traits of bread dough enriched with carob fibre and oat wholemeal Mis A, Grundas S, Dziki D, Laskowski J Journal of Food Engineering, 108(1), 1, 2012 |
| 2 |
The rheology of bread dough made from four commercial flours Keentok M, Newberry MP, Gras P, Bekes F, Tanner RI Rheologica Acta, 41(1-2), 173, 2002 |