Authors: MAACHEREZZOUG Z BOUVIER JM ALLAF K PATRAS C

Citation: Z. Maacherezzoug et al., EFFECT OF PRINCIPAL INGREDIENTS ON RHEOLOGICAL BEHAVIOR OF BISCUIT DOUGH AND ON QUALITY OF BISCUITS, Journal of food engineering, 35(1), 1998, pp. 23-42

Authors: MAACHEREZZOUG Z BOUVIER JM ALLAF K PATRAS C

Citation: Z. Maacherezzoug et al., STUDY OF MIXING IN CONNECTION WITH THE RHEOLOGICAL PROPERTIES OF BISCUIT DOUGH AND DIMENSIONAL CHARACTERISTICS OF BISCUITS, Journal of food engineering, 35(1), 1998, pp. 43-56