Effect of Mixing Period and Additives on the Rheological Characteristics of Dough and Quality of Biscuits

Author: Manohar R.S.   Rao P.H.  

Publisher: Academic Press

ISSN: 0733-5210

Source: Journal of Cereal Science, Vol.25, Iss.2, 1997-02, pp. : 197-206

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Abstract