论文信息 - Effects of Protein Size Distribution and Dough Rheology on Hearth Bread Characteristics Baked at Different Processes and Scales - 字舞流文

Effects of Protein Size Distribution and Dough Rheology on Hearth Bread Characteristics Baked at Different Processes and Scales

G. Dingstad | P. Baardseth | R. Bjerke | K. M. Tronsmo | E. Færgestad | E. Magnus | A. Aamodt