검색결과 : 3건
| No. | Article |
|---|---|
| 1 |
Advances in the development of wheat dough and bread by means of shearing Tietze S, Jekle M, Becker T Journal of Food Engineering, 247, 136, 2019 |
| 2 |
Development of wheat dough by means of shearing Tietze S, Jekle M, Becker T Journal of Food Engineering, 201, 1, 2017 |
| 3 |
Puff pastry with low saturated fat contents: The role of fat and dough physical interactions in the development of a layered structure Renzetti S, de Harder R, Jurgens A Journal of Food Engineering, 170, 24, 2016 |