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Inflation, squeezing and collapse in wheat flour dough during baking: Effects of flour quality and oven temperature
Journal of Cereal Science ( IF 3.8 ) Pub Date : 2020-06-27 , DOI: 10.1016/j.jcs.2020.103017 T. Lucas , F. Vanin , M. Ureta , S. Challois , Y. Diascorn , V. Salvadori , D. Grenier
中文翻译:
小麦粉面团在烘烤过程中的充气,挤压和塌陷:面粉质量和烤箱温度的影响
更新日期:2020-06-27
Journal of Cereal Science ( IF 3.8 ) Pub Date : 2020-06-27 , DOI: 10.1016/j.jcs.2020.103017 T. Lucas , F. Vanin , M. Ureta , S. Challois , Y. Diascorn , V. Salvadori , D. Grenier
中文翻译:
小麦粉面团在烘烤过程中的充气,挤压和塌陷:面粉质量和烤箱温度的影响