Time–Temperature Superposition Principle and its Application to Biopolymer and Food Rheology
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Elsevier
Reference56 articles.
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2. Effect of barley β-glucan concentrate on oscillatory and creep behavior of composite wheat flour dough;Ahmed;J. Food Eng.,2015
3. Rheological, thermal and structural behavior of poly(ɛ-caprolactone) and nanoclay blended films;Ahmed;J. Food Eng.,2012
4. Thermal and rheological properties of l-polylactide/polyethylene glycol/silicate nanocomposites films;Ahmed;J. Food Sci.,2010
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