Behaviour of Dietary Fibre Supplements During Bread Dough Development Evaluated Using Novel Farinograph Curve Analysis
Crossref DOI link: https://doi.org/10.1007/s11947-017-1881-8
Published Online: 2017-02-10
Published Print: 2017-06
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Miś, Antoni
Nawrocka, Agnieszka
Dziki, Dariusz
License valid from 2017-02-10