Author:
Hermannseder Bernhard,Ahmad Muhammad Haseeb,Kügler Philipp,Hitzmann Bernd
Subject
Biochemistry,Food Science
Reference19 articles.
1. A non-linear viscoelastic model with structure dependent relaxation times;Acierno;J. Newt. Fluid Mech.,1976
2. Effect of β-glucan concentrate on the water uptake, rheological and textural properties of wheat flour dough;Ahmed;Int. J. Food Prop.,2015
3. Physical aspects of the improvement of dough by fat;Bell;Food Chem.,1977
4. Breadmaking Improving Quality;Belton,2003
5. On the elasticity of wheat gluten;Belton;J. Cereal Sci.,1999
Cited by
6 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