Work

Rheology and chemistry of dough

Year: 1971

Type: book-chapter

Source: TNO Repository

Author: A.H. Bloksma

Language: English

Topic: Food composition and properties

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

Open Access status: closed

OpenAlex ID: W2256732816

FWCI: 0.61

Cites:

Cited by: 244

Related to: 10