Extensional dough rheology – Impact of flour composition and extension speed
Author:
Publisher
Elsevier BV
Subject
Biochemistry,Food Science
Reference24 articles.
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2. On the elasticity of wheat gluten;Belton;J. Cereal Sci.,1999
3. Large deformation extensional rheology of bread dough;Charalambides;Rheol. Acta,2006
4. Aspects of elongational testing with bread dough;Dai;J. Rheol.,2012
5. Comparison of predictions of baking volume using large deformation rheological properties;Dobraszczyk;J. Cereal Sci.,2008
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