Structural analysis of gluten-free doughs by fractional rheological model
Crossref DOI link: https://doi.org/10.1007/s13367-015-0005-0
Published Online: 2015-03-04
Published Print: 2015-02
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Orczykowska, Magdalena
DziubiĆski, Marek
Owczarz, Piotr
Text and Data Mining valid from 2015-02-01