Cite
MLA Citation
Stefan Tietze et al.. “Possibilities to derive empirical dough characteristics from fundamental rheology.” Trends in food science & technology, vol. 57, 2016, pp. 1–10. http://access.bl.uk/ark:/81055/vdc_100038918132.0x000044
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Stefan Tietze et al.. “Possibilities to derive empirical dough characteristics from fundamental rheology.” Trends in food science & technology, vol. 57, 2016, pp. 1–10. http://access.bl.uk/ark:/81055/vdc_100038918132.0x000044