Surface Energy of Food Contact Materials and Its Relation to Wheat Dough Adhesion
Crossref DOI link: https://doi.org/10.1007/s11947-021-02625-y
Published Online: 2021-03-27
Published Print: 2021-06
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Laukemper, Rita http://orcid.org/0000-0001-8803-3576
Becker, Thomas
Jekle, Mario
Funding for this research was provided by:
Technische Universität München
Text and Data Mining valid from 2021-03-27
Version of Record valid from 2021-03-27
Article History
Received: 9 October 2020
Accepted: 12 March 2021
First Online: 27 March 2021
Declarations
:
: The authors declare no competing interests.