Authors: WEHRLE K ARENDT EK

Citation: K. Wehrle et Ek. Arendt, RHEOLOGICAL CHANGES IN WHEAT SOURDOUGH DURING CONTROLLED AND SPONTANEOUS FERMENTATION, Cereal chemistry, 75(6), 1998, pp. 882-886

Authors: WEHRLE K GRAU H ARENDT EK

Citation: K. Wehrle et al., EFFECTS OF LACTIC-ACID, ACETIC-ACID, AND TABLE SALT ON FUNDAMENTAL RHEOLOGICAL PROPERTIES OF WHEAT DOUGH, Cereal chemistry, 74(6), 1997, pp. 739-744