# Comparative study of ciabatta crust crispness through acoustic and mechanical methods: Effects of wheat malt and protease on dough rheology and crust crispness retention during storage

> Research article (LWT, 2017) · cited 28× · AI/ML

**Wikidata**: [openalex:W2766275843](https://www.wikidata.org/wiki/openalex:W2766275843)  
**Source**: https://4ort.xyz/entity/comparative-study-of-ciabatta-crust-crispness-through-acoustic-and-mechanical-methods-effects-of-wheat-malt-and-protease