The Effect of the Relative Amount of Ingredients on the Rheological Properties of Semolina Doughs
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- Fabio Fanari & Gianluca Carboni & Massimiliano Grosso & Francesco Desogus, 2020. "Thermal Properties of Semolina Doughs with Different Relative Amount of Ingredients," Sustainability, MDPI, vol. 12(6), pages 1-21, March.
- Chengcheng Tao & Barbara G. Kutchko & Eilis Rosenbaum & Mehrdad Massoudi, 2020. "A Review of Rheological Modeling of Cement Slurry in Oil Well Applications," Energies, MDPI, vol. 13(3), pages 1-55, January.
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Keywords
breadmaking; Burgers model; dough rheology; water; ingredients; kneading; salt; semolina; sustainability; yeast;All these keywords.
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