Published in
Elsevier, Journal of Cereal Science, (95), p. 103017, 2020
DOI: 10.1016/j.jcs.2020.103017
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Inflation, squeezing and collapse in wheat flour dough during baking: Effects of flour quality and oven temperature
Journal article published in 2020 by
T. Lucas,
F. Vanin 
,
M. Ureta,
S. Challois,
Y. Diascorn,
V. Salvadori,
D. Grenier
,
M. Ureta,
S. Challois,
Y. Diascorn,
V. Salvadori,
D. Grenier
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