Dough viscoelastic response of hydrocolloid/enzyme/surfactant blends assessed by uni- and bi-axial extension measurements
- 28 September 2003
- journal article
- Published by Elsevier in Food Hydrocolloids
- Vol. 18 (3), 499-507
- https://doi.org/10.1016/j.foodhyd.2003.08.007
Abstract
No abstract availableKeywords
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