The importance of the gluten network in dough rheology: a detailed look at the implications for dough quality and how to assess it

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

Research output: Contribution to journalArticleProfessional

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Original languageEnglish
Pages (from-to)12-16
JournalBaking Europe
Issue numberSpring
Publication statusPublished - 2016

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