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Communication Dans Un Congrès Année : 2017

Modelling of dough aeration during bread dough mixing; impact of process parameters on dough aeration and bread structure

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hal-01969589 , version 1 (04-01-2019)

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  • HAL Id : hal-01969589 , version 1

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Alain Le Bail, Piyush Kumar Jha, Mathieu E Sadot, Joran Fontaine, Eloïse Ribette Lancelot, et al.. Modelling of dough aeration during bread dough mixing; impact of process parameters on dough aeration and bread structure. Biopolymers 2017, Nov 2017, Nantes, France. ⟨hal-01969589⟩
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