Influence of the dosing process on the rheological properties of american muffin batters
Trabajo presentado en la 13th Gums and Stabilisers for the Food Industry Conference, celebrada en Reino Unido, del 20 al 24 de junio de 2005
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| Main Authors: | , , |
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| Format: | comunicación de congreso biblioteca |
| Published: |
2005-06-20
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| Online Access: | http://hdl.handle.net/10261/333665 |
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