Impulse viscoelastic characterization of wheat flour dough during fermentation (Englisch)
- Neue Suche nach: Lee, Suyong
- Neue Suche nach: Campanella, Osvaldo
- Neue Suche nach: Lee, Suyong
- Neue Suche nach: Campanella, Osvaldo
In:
Journal of Food Engineering
;
118
, 3
;
266-270
;
2013
-
ISSN:
- Aufsatz (Zeitschrift) / Elektronische Ressource
-
Titel:Impulse viscoelastic characterization of wheat flour dough during fermentation
-
Beteiligte:Lee, Suyong ( Autor:in ) / Campanella, Osvaldo ( Autor:in )
-
Erschienen in:Journal of Food Engineering ; 118, 3 ; 266-270
-
Verlag:
- Neue Suche nach: Elsevier Ltd
-
Erscheinungsdatum:25.04.2013
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Format / Umfang:5 pages
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ISSN:
-
DOI:
-
Medientyp:Aufsatz (Zeitschrift)
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Format:Elektronische Ressource
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Sprache:Englisch
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Schlagwörter:
-
Datenquelle:
Inhaltsverzeichnis – Band 118, Ausgabe 3
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