1. Biaxial extensional viscosity in wheat flour dough during baking. (November 2018) Authors: Vanin, F.M.; Lucas, T.; Trystram, G.; Michon, C. Journal: Journal of food engineering Issue: Volume 236(2018) Page Start: 29 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗