Influence of starch sodium octenyl succinate on rheological behaviour of wheat flour dough systems

Author:

Dapčević Hadnađev Tamara,Pajić-Lijaković Ivana,Hadnađev Miroslav,Mastilović Jasna,Torbica Aleksandra,Bugarski Branko

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference18 articles.

1. A modified Zener model of a viscoelastic body;Atanacković;Continuum Mechanics and Thermodynamics,2002

2. Thermodynamics with internal state variables;Coleman;Journal of Chemical Physics,1967

3. Fractional derivatives embody essential features of cell rheological behavior;Djordjević;Annals of Biomedical Engineering,2003

4. An investigation into the rheological properties of flour dough. Studies in shear and compression;Glucklich;Cereal Chemistry,1962

5. Different hydrocolloids as bread improvers and antistaling agents;Guarda;Food Hydrocolloids,2004

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