The impact of redox agents on further dough development, relaxation and elastic recoil during lamination and fermentation of multi-layered pastry dough - Concepedia

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The impact of redox agents on further dough development, relaxation and elastic recoil during lamination and fermentation of multi-layered pastry dough

14

Citations

26

References

2017

Year

Nand Ooms, Bram Pareyt, Koen J.A. Jansens, Stijn Reyniers, Kristof Brijs, Jan A. Delcour

Journal of Cereal Science

BiomanufacturingEngineeringMechanical EngineeringElastic RecoilMulti-layered Pastry DoughRheologyRedox Agents

References

	Year	Citations

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