Structure-function relationship of model dough based on dough microstructure quantification (DoMiQ)

Thomas Becker; Mario Jekle

XVI World Congress of Food Science and Technology - IUFoST

ISSN: 2304-7992

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Structure-function relationship of model dough based on dough microstructure quantification (DoMiQ)

Thomas Becker ; Mario Jekle ¹

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Thomas Becker; Mario Jekle. Structure-function relationship of model dough based on dough microstructure quantification (DoMiQ). In: XVI WORLD CONGRESS OF FOOD SCIENCE AND TECHNOLOGY - IUFOST, 2012, . Anais eletrônicos..., Galoá, 2012. Disponível em: <https://proceedings.science/iufost/papers/structure-function-relationship-of-model-dough-based-on-dough-microstructure-qua?lang=en>. Acesso em: 02 Out. 2026. Copy citation

Thomas Becker, 2022, Structure-function relationship of model dough based on dough microstructure quantification (DoMiQ). In: XVI World Congress of Food Science and Technology - IUFoST. Campinas : Galoá. 2012. Available from: <https://proceedings.science/iufost/papers/structure-function-relationship-of-model-dough-based-on-dough-microstructure-qua?lang=en>. Copy citation

Thomas Becker. (2022, May). Structure-function relationship of model dough based on dough microstructure quantification (DoMiQ). Paper presented at the XVI World Congress of Food Science and Technology - IUFoST. Copy citation

Thomas Becker, Structure-function relationship of model dough based on dough microstructure quantification (DoMiQ). In: XVI World Congress of Food Science and Technology - IUFoST; ... Campinas : Galoá; 2012. Available from: https://proceedings.science/iufost/papers/structure-function-relationship-of-model-dough-based-on-dough-microstructure-qua?lang=en Copy citation

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¹ Technische Universität München, Institute of Brewing and Beverage Technology, Workgroup Cereal Process Engineering

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Food Analysis

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