Modelling of dough formation process and structure evolution during farinograph test
Version of Record online: 11 SEP 2012
© 2012 The Authors. International Journal of Food Science and Technology © 2012 Institute of Food Science and Technology
International Journal of Food Science & Technology
Volume 48, Issue 1, pages 121–127, January 2013
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
- Issue online: 17 DEC 2012
- Version of Record online: 11 SEP 2012
- Manuscript Accepted: 11 JUL 2012
- Manuscript Received: 21 MAR 2012
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