Dough rheology and baked product texture
Auteur :
Faridi, H. / Faubion, J.M.
Éditeur :
Springer-Verlag New York Inc.
ISBN :
9781461282075
Date de publication :
26 sept. 2011
Dimensions :
22,9 x 15,2 cm
Langue :
Anglais
Pays d'origine :
USA
Cereal chemists are interested in rheology because the dough undergoes some type of deformation in every phase of the conversion of flour into baked products.