Alveograph characterization of industrial samples of Danish pastry dough

Anne Sophie Schou Jødal, Kim Lambertsen Larsen*

*Corresponding author for this work

Research output: Contribution to journalJournal articleResearchpeer-review

Original languageEnglish
JournalCereal Chemistry
ISSN0009-0352
DOIs
Publication statusAccepted/In press - 2021

Bibliographical note

Publisher Copyright:
© 2021 Cereals & Grains Association

Keywords

  • Alveograph
  • bubble inflation
  • Danish pastry
  • full formula dough
  • industrial samples

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