Author:
Anderssen R.S.,Bekes F.,Gras P.W.,Nikolov A.,Wood J.T.
Subject
Biochemistry,Food Science
Reference18 articles.
1. The hysteretic behaviour of wheat-flour dough during mixing;Anderssen,2000
2. A stable finite difference ansatz for higher order differentiation of non-exact data;Anderssen;Bulletin of the Australian Mathematical Society,1998
3. The rate-independence of the mixing of wheat flour dough to peak dough development;Anderssen;Journal of Cereal Science,1998
4. Quality traits of wheat determined by small-scale dough testing methods;Bekes;Australian Journal of Agricultural Research,2001
5. On the elasticity of wheat gluten;Belton;Journal of Cereal Science,1999
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