검색결과 : 3건
| No. | Article |
|---|---|
| 1 |
Stress relaxation behaviour of moth bean flour dough: Product characteristics and suitability of model Bhattacharya S Journal of Food Engineering, 97(4), 539, 2010 |
| 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 |
| 3 |
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 |