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