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Evaluation of the Effects of Different Fermentation Methods on Dough Characteristics |
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| Authors: | Federica Balestra Gian Gaetano Pinnavaia Santina Romani |
| Affiliation: | 1. Interdepartmental Centre for Agri‐Food Industrial Research, University of Bologna, Cesena (FC), Italy;2. Department of Agricultural and Food Science, Alma Mater Studiorum, University of Bologna, Cesena (FC), Italy |
| Abstract: | |
| Keywords: | Fermentation methods image analysis rheological properties wheat dough |