The effects of mixing time and dough storage on the rheological properties of pizza dough and the baked crust density, texture, and color

The effects of mixing time and dough storage on the rheological properties of pizza dough and the baked crust density, texture, and color

Bibliographic Details
Main Author:	Martin, Debra J.
Language:	English
Published:	The Ohio State University / OhioLINK 1987
Online Access:	http://rave.ohiolink.edu/etdc/view?acc_num=osu1299004376

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