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- Title:
Relation between polymer transitions and the extensional viscosity of dough systems during thermal stabilization assessed by lubricated squeezing flow
- Document type:
- Zeitschriftenaufsatz
- Author(s):
- Alpers, T., Olma, J., Jekle, M., Becker, T.
- Journal title:
- Food Chemistry
- Year:
- 2022
- Journal volume:
- 389
- Fulltext / DOI:
- doi:10.1016/j.foodchem.2022.133048
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