Author:
Kim Jung-Tae,Ruggiero Fabio,Lippiello Vincenzo,Siciliano Bruno
Publisher
Springer International Publishing
Reference40 articles.
1. H. Wieser, Chemistry of gluten proteins. Food Microbiol. 24(2), 115–119 (2007)
2. F. Van Bockstaele, I. De Leyn, M. Eeckhout, K. Dewettinck, Rheological properties of wheat flour dough and the relationship with bread volume. I. Creep-recovery measurements. Cereal Chem. J. 85(6), 753–761 (2008)
3. G.M. Campbell, C.D. Rielly, P.J. Fryer, P.A. Sadd, Measurement and interpretation of dough densities. Cereal Chem. 70(5), 517–521 (1993)
4. M. Charalambides, L. Wanigasooriya, S.M. Goh, J.G. Williams, Viscoelasticity of bread dough, in 2005 SEM Annual Conference and Exposition on Experimental and Applied Mechanics, pp. 879–888 (2005)
5. J.M. Faubion, R.C. Hoseney, The viscoelastic properties of wheat flour doughs, in Dough Rheology and Baked Product Texture (Springer, 1990), pp. 29–66
Cited by
5 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献