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Refinado por: Nome da Publicação: Journal of Cereal Science remover assunto: Reologia remover
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Effect of the drying rate on the complex viscosity of wheat flour dough transforming into crust and crumb during baking
Effect of the drying rate on the complex viscosity of wheat flour dough transforming into crust and crumb during baking
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Effect of the drying rate on the complex viscosity of wheat flour dough transforming into crust and crumb during baking

Fernanda Maria Vanin Camille Michon; Tiphaine Lucas

Journal of Cereal Science London v. 58, n. 2, p. 290-297, 2013

London 2013

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2013 Eff )(Acessar)

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Deste Autor:

  1. Vanin, F
  2. Lucas, T
  3. Michon, C

Neste Assunto:

  1. Água
  2. Amido
  3. Aquecimento De Água

  • Realização: ABCD-USP USP   Logos de Redes Sociais: Freepik

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