DEVELOPMENT OF DYNAMIC MODULUS AND CELL OPENING OF DOUGH DURING BAKING
Article first published online: 26 APR 2005
Journal of Texture Studies
Volume 36, Issue 1, pages 44–67, February 2005
How to Cite
SINGH, A. P. and BHATTACHARYA, M. (2005), DEVELOPMENT OF DYNAMIC MODULUS AND CELL OPENING OF DOUGH DURING BAKING. Journal of Texture Studies, 36: 44–67. doi: 10.1111/j.1745-4603.2005.00003.x
- Issue published online: 26 APR 2005
- Article first published online: 26 APR 2005
- Accepted for Publication January 10, 2005
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