검색결과 : 2건
| No. | Article |
|---|---|
| 1 |
Effect of principal ingredients on rheological behaviour of biscuit dough and on quality of biscuits Maache-Rezzoug Z, Bouvier JM, Allaf K, Patras C Journal of Food Engineering, 35(1), 23, 1998 |
| 2 |
Study of mixing in connection with the rheological properties of biscuit dough and dimensional characteristics of biscuits Maache-Rezzoug Z, Bouvier JM, Allaf K, Patras C Journal of Food Engineering, 35(1), 43, 1998 |