The hysteretic behaviour of wheat-flour dough during mixing

被引：3

作者：

Anderssen, RS ^{[1
]}

Gras, PW ^{[1
]}

机构：

[1] CSIRO Math & Informat Sci, Canberra, ACT 2601, Australia

来源：

WHEAT GLUTEN | 2000年 / 261期

关键词：

D O I：

10.1039/9781847552372-00391

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：391 / 395

页数：5

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