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标题: Effect of Mixing Time on Structural and Rheological Properties of Wheat Flour... [打印本页]

作者: lifei 时间: 2014-12-5 13:56
标题: Effect of Mixing Time on Structural and Rheological Properties of Wheat Flour...

题名	Effect of Mixing Time on Structural and Rheological Properties of Wheat Flour Dough for Breadmaking
作者	A. Gómez, C. Ferrero, A. Calvelo, M.C. Añón & M.C. Puppo
杂志	International Journal of Food Properties
年\|卷\|期	2011, Volume 14, Issue 3
页码	583-598
链接	http://www.tandfonline.com/doi/abs/10.1080/10942910903295939?journalCode=ljfp20

作者: pnas2009 时间: 2014-12-5 13:56
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作者: pnas2009 时间: 2014-12-5 13:56
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