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

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@article{f7d8549a5abe44828b0e992a5cf67fdd,

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

author = "M. Meerts and R.M. Cardinaels and F. Oosterlinck and Chr. Courtin and P. Moldenaers",

year = "2016",

language = "English",

volume = "2016",

pages = "12--16",

journal = "Baking Europe",

number = "Spring",

}