Biaxial extensional viscosity in wheat flour dough during baking (2018)
Vanin, Fernanda Maria 
; Lucas, T.; Trystram, G.; Michon, C
Source: Journal of Food Engineering. Unidade: FZEA
Subjects: REOLOGIA, FARINHA DE TRIGO, COZIMENTO, ENGENHARIA DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
VANIN, Fernanda Maria et al. Biaxial extensional viscosity in wheat flour dough during baking. Journal of Food Engineering, v. 236, p. 29-35, 2018Tradução . . Disponível em: https://doi.org/10.1016/j.jfoodeng.2018.05.007. Acesso em: 14 maio 2024.APA
Vanin, F. M., Lucas, T., Trystram, G., & Michon, C. (2018). Biaxial extensional viscosity in wheat flour dough during baking. Journal of Food Engineering, 236, 29-35. doi:10.1016/j.jfoodeng.2018.05.007NLM
Vanin FM, Lucas T, Trystram G, Michon C. Biaxial extensional viscosity in wheat flour dough during baking [Internet]. Journal of Food Engineering. 2018 ; 236 29-35.[citado 2024 maio 14 ] Available from: https://doi.org/10.1016/j.jfoodeng.2018.05.007Vancouver
Vanin FM, Lucas T, Trystram G, Michon C. Biaxial extensional viscosity in wheat flour dough during baking [Internet]. Journal of Food Engineering. 2018 ; 236 29-35.[citado 2024 maio 14 ] Available from: https://doi.org/10.1016/j.jfoodeng.2018.05.007
