The time-dependent rheology of fermenting wheat flour dough: effects of salt and sugar
Crossref DOI link: https://doi.org/10.1007/s00397-018-1113-9
Published Online: 2018-10-09
Published Print: 2018-12
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Meerts, Mathieu
Vaes, Dries
Botteldoorn, Stefaan
Courtin, Christophe M.
Cardinaels, Ruth
Moldenaers, Paula
Text and Data Mining valid from 2018-10-09
Article History
Received: 28 March 2018
Revised: 28 August 2018
Accepted: 15 September 2018
First Online: 9 October 2018