Wheat dough imitating artificial dough system based on hydrocolloids and glass beads
Year: 2017
Type: article
Source: Journal of Food Engineering
Authors: Silvia Brandner, Thomas Becker, Mario Jekle
Institution: Technical University of Munich
Language: English
Subfield: Food Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: closed
OpenAlex ID: W2779434119