Rheological properties of biscuit dough from different cultivars, and relationship to baking characteristics

Author： Pedersen L.   Kaack K.   Bergsoe M.N.   Adler-Nissen J.  

Publisher： Elsevier

ISSN： 0733-5210

Source： Journal of Cereal Science, Vol.39, Iss.1, 2004-01, pp. : 37-46

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