The Rheological Properties of Semolina Doughs: Influence of the Relative Amount of Ingredients
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DOI: 10.3303/cet1976118
Abstract: In the present study, the rheological properties of doughs, prepared by mixing semolina with water, yeast and salt, were investigated with different relative amounts of the ingredients. The rheological measurements were carried out by an… read more here.
Keywords: properties semolina; amount; ingredients rheological; relative amount ... See more keywords