The rheology of batch and continuously prepared gluten-free bread dough in oscillatory and capillary shear flow
Crossref DOI link: https://doi.org/10.1007/s13197-018-3231-x
Published Online: 2018-05-16
Published Print: 2018-08
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Lammers, Volker R. G. http://orcid.org/0000-0002-9875-4331
Wolf, Patrick
Windhab, Erich J.
Funding for this research was provided by:
Commision of Technology and Innovation (13615.1)
Text and Data Mining valid from 2018-05-16
Article History
Revised: 7 May 2018
Accepted: 10 May 2018
First Online: 16 May 2018