Research article
Effects of kneading machine type and total element revolutions on dough rheology and bread characteristics: A focus on straight dough and indirect (biga) methods / Venturi, Manuel; Cappelli, Alessio; Pini, Niccolò; Galli, Viola; Lupori, Lucrezia; Granchi, Lisa; Cini, Enrico. - In: LEBENSMITTEL-WISSENSCHAFT + TECHNOLOGIE. - ISSN 0023-6438. - ELETTRONICO. - (2022), pp. 1-7. [10.1016/j.lwt.2021.112500]
Effects of kneading machine type and total element revolutions on dough rheology and bread characteristics: A focus on straight dough and indirect (biga) methods
Venturi, Manuel;Cappelli, Alessio;Galli, Viola;Lupori, Lucrezia;Granchi, Lisa;Cini, Enrico
2022
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