Concepedia
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Publications
1
Citations
16
H-Index
Active since
1993
Larsen Dm is an author specializing in dough stability, texture-flavor interactions, and dough viscoelasticity.
Publications per year
1993–1993
Effects of flour type and dough retardation time on the sensory characteristics of pizza crust
Larsen Dm, Setser Cs, Faubion Jm · Europe PMC (PubMed Central) · 1993 · 16 citations
Agriculture, Food Science, Food Engineering +15
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