A.H. Bloksma
Abstract
Relations entre la structure de la pâte, sa rheologie et l'aptitude boulangere. Mesure des proprietes rheologiques au cours du petrissage, de la fermentation et de la cuisson
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Relations entre la structure de la pâte, sa rheologie et l'aptitude boulangere. Mesure des proprietes rheologiques au cours du petrissage, de la fermentation et de la cuisson
Key concepts: Rheology, Food science, Quality (philosophy), Materials science, Chemistry, Composite material, Physics, Quantum mechanics