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Modelling of dough formation process and structure evolution during farinograph test

  1. Massimo Migliori1,*,
  2. Sebastiano Correra2

Article first published online: 11 SEP 2012

DOI: 10.1111/j.1365-2621.2012.03167.x

Issue

International Journal of Food Science & Technology

International Journal of Food Science & Technology

Volume 48, Issue 1, pages 121–127, January 2013

Additional Information

How to Cite

Migliori, M. and Correra, S. (2013), Modelling of dough formation process and structure evolution during farinograph test. International Journal of Food Science & Technology, 48: 121–127. doi: 10.1111/j.1365-2621.2012.03167.x

Author Information

  1. 1

    Department of Chemical Engineering and Materials, University of Calabria, Arcavacata di Rende, CS, Italy

  2. 2

    Viale della Libertà, San Donato Milanese, MI, Italy

* Correspondent: Fax: +39 0984 49 6655;
e-mail: migliori@unical.it

Publication History

  1. Issue published online: 17 DEC 2012
  2. Article first published online: 11 SEP 2012
  3. Manuscript Accepted: 11 JUL 2012
  4. Manuscript Received: 21 MAR 2012

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