Mechanical and microstructural changes of cheese cracker dough during baking

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Journal

Title: LWT

Abbreviated Title: LWT

Publisher: Elsevier BV

ISSN (Print): 00236438

Publication date Created: December 2017

Publication date (Print): December 2017

Volume: 86

Pages: 148-158

Article

DOI: 10.1016/j.lwt.2017.07.035

SO-VID: 410bf0ca-bbf8-4768-bdd7-56535c4181e2

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https://www.elsevier.com/tdm/userlicense/1.0/

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