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Results: 2
DOUGH PROPERTIES AND CRUMB STRENGTH OF WHITE PAN BREAD AS AFFECTED BYMICROBIAL TRANSGLUTAMINASE
Authors:
GERRARD JA FAYLE SE WILSON AJ NEWBERRY MP ROSS M KAVALE S
Citation:
Ja. Gerrard et al., DOUGH PROPERTIES AND CRUMB STRENGTH OF WHITE PAN BREAD AS AFFECTED BYMICROBIAL TRANSGLUTAMINASE, Journal of food science, 63(3), 1998, pp. 472-475
EXTENSIONAL-PROPERTIES OF DOUGH SHEETS
Authors:
MORGENSTERN MP NEWBERRY MP HOLST SE
Citation:
Mp. Morgenstern et al., EXTENSIONAL-PROPERTIES OF DOUGH SHEETS, Cereal chemistry, 73(4), 1996, pp. 478-482
Risultati:
1-2
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