Interrelationship between rheological characteristics of dough and quality of biscuits; use of elastic recovery of dough to predict biscuit quality

Author: Sai Manohar R.   Haridas Rao P.  

Publisher: Elsevier

ISSN: 0963-9969

Source: Food Research International, Vol.35, Iss.9, 2002-01, pp. : 807-813

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Abstract