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