Nonlinear viscoelastic rheology of wheat dough

Author:

Almusallam Abdulwahab S.

Publisher

Elsevier

Reference46 articles.

1. Large amplitude oscillatory shear of immiscible polymer blends and comparison to anisotropy and droplet models;Almusallam;J. Rheol.,2014

2. Oscillatory shearing behavior of rocket leaves powder incorporated dough;Almusallam;Korea-Austr. Rheol. J.,2016

3. Almusallam, A. S., Zafar, T. A., Sidhu, J. S., Ali, M. & Al-Othman, A. 2020. Steady, oscillatory and thermo rheological studies of wheat and chickpea flour blends for producing Arabic flat bread. Submitted Int. J. Food Eng.

4. A comparison of the rheology of four wheat flour doughs via a damage function model;Amirkaveei;Appl. Rheol.,2009

5. Understanding the role of gluten subunits (LMW, HMW glutenins and gliadin) in the networking behavior of a weak soft wheat dough and a strong semolina wheat flour dough and the relationship with linear and non-linear rheology;Bonilla;Food Hydrocoll.,2020

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