Cite
HARVARD Citation
Tietze, S. et al. (2016). Possibilities to derive empirical dough characteristics from fundamental rheology. Trends in food science & technology. pp. 1-10. [Online].
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Tietze, S. et al. (2016). Possibilities to derive empirical dough characteristics from fundamental rheology. Trends in food science & technology. pp. 1-10. [Online].