Alveograph characterization of industrial samples of Danish pastry dough

Publikation: Bidrag til tidsskriftTidsskriftartikelForskningpeer review

OriginalsprogEngelsk
TidsskriftCereal Chemistry
ISSN0009-0352
DOI
StatusAccepteret/In press - 2021

Bibliografisk note

Funding Information:
This work was financially supported by the Innovation Fund Denmark, grant 5189‐00062B. Thanks to Jeppe Møller Lorentzen (Lantmännen Unibake, Hatting, Danmark) for valuable discussions.

Publisher Copyright:
© 2021 Cereals & Grains Association

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