Linear and Non-linear Rheology of Bread Doughs Made from Blends of Wheat (Triticum aestivum L.) and Rye (Secale cereale L.) Flour
Crossref DOI link: https://doi.org/10.1007/s11947-019-02393-w
Published Online: 2019-12-09
Published Print: 2020-01
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Meeus, Yannick http://orcid.org/0000-0002-1160-6281
Janssen, Frederik
Wouters, Arno G. B.
Delcour, Jan A.
Moldenaers, Paula
Text and Data Mining valid from 2019-12-09
Version of Record valid from 2019-12-09
Article History
Received: 12 July 2019
Accepted: 4 December 2019
First Online: 9 December 2019