Time-dependent adhesion behavior between dough and contact surfaces in bakeries
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DOI: 10.1016/j.jfoodeng.2019.03.006
Abstract: Abstract Contact time between dough and its contact surface (e.g., proofing cloth and conveyor belt) can be up to several hours during production. Currently, there is no established method that determines time-dependent adhesion behavior between… read more here.
Keywords: dough contact; time; adhesion; adhesion behavior ... See more keywords