Statistics
Total Visits
| Views | |
|---|---|
| A new standard water absorption criteria based on solvent retention capacity (SRC) to determine dough mixing properties, viscoelasticity, and bread-making quality | 29 |
Total Visits Per Month
| January 2024 | February 2024 | March 2024 | April 2024 | May 2024 | June 2024 | July 2024 | |
|---|---|---|---|---|---|---|---|
| A new standard water absorption criteria based on solvent retention capacity (SRC) to determine dough mixing properties, viscoelasticity, and bread-making quality | 7 | 2 | 6 | 0 | 1 | 5 | 8 |
File Visits
| Views | |
|---|---|
| a_new_standard_water_absorption_criteria.pdf | 27 |
| 1 |
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