A.H. Bloksma
Abstract
Description du procede de fabrication du pain: melange, fermentation, panification. Discussions des proprietes de la farine necessaires pour obtenir les meilleures proprietes rheologiques
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Description du procede de fabrication du pain: melange, fermentation, panification. Discussions des proprietes de la farine necessaires pour obtenir les meilleures proprietes rheologiques
Key concepts: Rheology, Process (computing), Polymer science, Chemistry, Computer science, Materials science, Composite material, Operating system