Towards optimisation of rolling process of potato dough: Effect of processing on the microstructure and the mechanical properties

Publication date: Available online 26 August 2020Source: Journal of Food EngineeringAuthor(s): Ruoyu Zhang, Alan Stannard, Graham Street, Ambrose C. Taylor, Maria N. Charalambides
Source: Journal of Food Engineering - Category: Food Science Source Type: research
More News: Food Science