Author:
Rouillé J.,Della Valle G.,Lefebvre J.,Sliwinski E.,vanVliet T.
Subject
Biochemistry,Food Science
Reference41 articles.
1. Response of commercial chemically leavened doughs to uniaxial compression;Bagley,1986
2. Experimental and conceptual problems in the rheological characterization of wheat flour doughs;Bagley;Rheologica Acta,1998
3. Rheological properties of short doughs at large deformation;Baltsavias;Journal of Cereal Science,1999
4. Rheology of the breadmaking process;Bloksma;Cereal Foods World,1990
5. The effect of temperature on some rheological properties of wheat flour doughs;Bloksma;Journal of Texture Studies,1975
Cited by
118 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