Biaxial extensional viscosity in wheat flour dough during baking (2018)
Source: Journal of Food Engineering. Unidade: FZEA
Subjects: REOLOGIA, FARINHA DE TRIGO, COZIMENTO, ENGENHARIA DE ALIMENTOS
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: 13 set. 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 set. 13 ] 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 set. 13 ] Available from: https://doi.org/10.1016/j.jfoodeng.2018.05.007