Surface rheological properties of bread dough components in relation to gas bubble stability.

J.J. Kokelaar, A. Prins

    Research output: Contribution to journalArticleAcademicpeer-review

    38 Citations (Scopus)
    Original languageEnglish
    Pages (from-to)53-61
    JournalJournal of Cereal Science
    Volume22
    DOIs
    Publication statusPublished - 1995

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