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1
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15
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Active since
1984
Casutt is an author specializing in mechanical engineering and food quality.
Top concepts
Food QualityMechanical Engineering
Publications per year
1984–1984
Effects of fermentation time, inherent flour strength, and salt level on extensigraph properties of full-formula remix-to-peak processed doughs.
Casutt, Preston Kr, Kilborn Rh · Europe PMC (PubMed Central) · 1984 · 15 citations
Inherent Flour Strength, Fermentation Time, Mechanical Engineering +2
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