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Titre
Impact of resting time between mixing and shaping on the dough porosity and final cell distribution in sandwich bread
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BSO - Titre
Impact of resting time between mixing and shaping on the dough porosity and final cell distribution in sandwich bread
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DOI
DOI
10.1016/j.jfoodeng.2016.07.016
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DOAI
DOAI
10.1016/j.jfoodeng.2016.07.016
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Identifiant WoS
WOS:000386189700003
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Accès ouvert
OA - Non
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Source - Accès ouvert
OA - Non
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Type d'accès
Non OA
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Editeur
Elsevier
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Source
JOURNAL OF FOOD ENGINEERING
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ISSN
0260-8774
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Type de document
Article
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Notoriété
4 - Excellente
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CNRS
Oui
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CNRS - Institut
INSIS - Institut des sciences de l'ingénierie et des systèmes
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uid:/MD9RVHNZ
12/10/2021 14:52:33 (latest)
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