Modeling of the effect of relative humidity and temperature on proving rate of rice-flour-based dough

Modeling of the effect of relative humidity and temperature on proving rate of rice-flour-based dough

10.1016/j.lwt.2006.06.002

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Bibliographic Details
Main Authors: Therdthai, N., Zhou, W., Jangchud, K.
Other Authors: CHEMISTRY
Format: Article
Published: 2014
Subjects:
Dough
Kinetic model
Proving
Relative humidity
Rice
Online Access:http://scholarbank.nus.edu.sg/handle/10635/94290
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Institution: National University of Singapore

Internet

http://scholarbank.nus.edu.sg/handle/10635/94290

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