Comparison of Work Input Requirement on Laboratory‐Scale and Industrial‐Scale Mechanical Dough Development Mixers
- 15 November 1997
- journal article
- Published by Wiley in Cereal Chemistry Journal
- Vol. 74 (6) , 715-721
- https://doi.org/10.1094/cchem.1997.74.6.715
Abstract
No abstract availableKeywords
This publication has 3 references indexed in Scilit:
- Water addition and the physical properties of mechanical dough development doughs and breadsJournal of Cereal Science, 1991
- Prediction of mechanical dough development, water absorption and baking performance from farinograph parametersJournal of the Science of Food and Agriculture, 1990
- Thermal properties of dough and bakery products: A review of published dataJournal of Food Engineering, 1989