Fingerprint
Dive into the research topics of 'Effect of fat level, mixing pressure and temperature on dough expansion capacity during proving'. Together they form a unique fingerprint.- Sort by
- Weight
- Alphabetically
Effect of fat level, mixing pressure and temperature on dough expansion capacity during proving
Z. Mousia, G. M. Campbell, S. S. Pandiella, C. Webb
Research output: Contribution to journal › Article › peer-review
20
Citations
(Scopus)