Untersuchung rheologischer Eigenschaften von Teig und Kleber aus Weizenmehl durch Capillarviscosimetrie-Reference-Cited by-同舟云学术

Untersuchung rheologischer Eigenschaften von Teig und Kleber aus Weizenmehl durch Capillarviscosimetrie

Published:1982 Issue:3 Volume:174 Page:216-221
ISSN:0044-3026
Container-title:Zeitschrift f�r Lebensmittel-Untersuchung und -Forschung
language:de
Short-container-title:Z Lebensm Unters Forch

Author:

Kieffer Rolf,Kim Jinja,Kempf Marianne,Belitz Hans-Dieter,Lehmann J�rgen,Spro��ler Bruno,Best Edwin

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology

Link

http://link.springer.com/content/pdf/10.1007/BF01079977.pdf

Reference11 articles.

1. Locken L, Loska S, Shuey W (eds) (1972) The Farinograph Handbook. American Association of Cereal Chemists, St. Paul/Minn.

2. Finney KF, Shogren MD (April 1972) Bakers Dig. 46:32

3. Methode für den Einsatz des Brabender-Extensographen (1972) ICC-Standard Nr.114 der Internationalen Gesellschaft für Getreidechemie. Verlag Moritz Schäfer, Detmold

4. Kieffer R, Garnreiter F, Belitz H-D (1981) Z Lebensm Unters Forsch 172:193

5. Bloksma AH (1971) Rheology and chemistry of dough. In: Wheat chemistry and technology, Pomeranz Y (ed) American Association of Cereal Chemists, St. Paul/Minn. p. 523

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