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- Titel:
Relation between polymer transitions and the extensional viscosity of dough systems during thermal stabilization assessed by lubricated squeezing flow
- Dokumenttyp:
- Zeitschriftenaufsatz
- Autor(en):
- Alpers, T., Olma, J., Jekle, M., Becker, T.
- Zeitschriftentitel:
- Food Chemistry
- Jahr:
- 2022
- Band / Volume:
- 389
- Volltext / DOI:
- doi:10.1016/j.foodchem.2022.133048
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