Contributions of the main flour constituents to dough rheology, and implications for dough quality and its assessment

M. Meerts, R.M. Cardinaels, F. Oosterlinck, C. Courtin, P. Moldenaers

Research output: Chapter in Book/Report/Conference proceedingConference contributionAcademic

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Original languageEnglish
Title of host publicationProceedings of the TechConnect World Innovation Conference & Expo, 22-25 May 2016, Washington, USA
Publication statusPublished - 2016

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