Concepedia
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Publications
1
Citations
125
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Active since
1988
Dreese Pc is an author specializing in starch-dough interactions, food science, and starch chemistry.
Publications per year
1988–1988
Dynamic rheological properties of flour, gluten, and gluten-starch doughs. I. Temperature-dependent changes during heating.
Dreese Pc, Faubion Jm, Hoseney Rc · Europe PMC (PubMed Central) · 1988 · 125 citations
Agriculture, Food Science, Food Engineering +15
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