NDLI: Modelling of dough formation process and structure evolution during farinograph test

Content Provider	Scilit
Author	Migliori, Massimo Correra, Sebastiano
Copyright Year	2012
Description	Journal: International Journal of Food Science & Technology
Related Links	https://onlinelibrary.wiley.com/doi/pdf/10.1111/j.1365-2621.2012.03167.x
Ending Page	127
Page Count	7
Starting Page	121
ISSN	09505423
e-ISSN	13652621
DOI	10.1111/j.1365-2621.2012.03167.x
Journal	International Journal of Food Science & Technology
Issue Number	1
Volume Number	48
Language	English
Publisher	Wiley-Blackwell
Publisher Date	2013-01-01
Access Restriction	Open
Subject Keyword	Journal: International Journal of Food Science & Technology Food Science and Technology Dough Formation Dough Rheology Mixing Modelling
Content Type	Text
Resource Type	Article
Subject	Industrial and Manufacturing Engineering Food Science

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Modelling of dough formation process and structure evolution during farinograph test