STRAIN HARDENING OF DOUGH AS A REQUIREMENT FOR GAS RETENTION
Author:
Publisher
Wiley
Subject
Pharmaceutical Science,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4603.1992.tb00033.x/fullpdf
Reference25 articles.
1. Rheological properties of wheat gluten
2. UNIAXIAL COMPRESSION OF A HARD WHEAT FLOUR DOUGH: DATA ANALYSIS USING THE UPPER CONVECTED MAXWELL MODEL
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