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Volumn 7, Issue 2, 2004, Pages 165-174

Rheological changes of dough and bread quality prepared from a sweet dough: Effect of temperature and mixing time

Author keywords

Bread; Mixing time; Rheological changes; Yeast sweet dough

Indexed keywords

DATA REDUCTION; MATHEMATICAL MODELS; MIXING; RHEOLOGY; SUGARS; THERMAL EFFECTS; YEAST;

EID: 4043119794     PISSN: 10942912     EISSN: None     Source Type: Journal    
DOI: 10.1081/JFP-120025393     Document Type: Article
Times cited : (13)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.