UNIAXIAL COMPRESSION OF A HARD WHEAT FLOUR DOUGH: DATA ANALYSIS USING THE UPPER CONVECTED MAXWELL MODEL-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

UNIAXIAL COMPRESSION OF A HARD WHEAT FLOUR DOUGH: DATA ANALYSIS USING THE UPPER CONVECTED MAXWELL MODEL

Published:1988-12 Issue:3 Volume:19 Page:289-305
ISSN:0022-4901
Container-title:Journal of Texture Studies
language:en
Short-container-title:J Texture Studies

Author:

BAGLEY E. B.,CHRISTIANSON D. D.,MARTINDALE J. A.

Publisher

Wiley

Subject

Pharmaceutical Science,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4603.1988.tb00943.x/fullpdf

Reference17 articles.

1. Rheological Behavior of Molten Polymers in Shearing and in Extensional Flows

2. A. D. AZARI, 1988 . Shear-Free Squeezing Flow of Polymer Melts-Equibiaxial Stretching . M-Sc. (Engineering)Thesis , The University of Akron, Akron, Ohio.

3. Extensional flow of polystyrene melt

4. Stress Relaxation of Chemically Leavened Dough—Data Reduction Using the BKZ Elastic Fluid Theory

Cited by 44 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Biaxial extensional viscosity in wheat flour dough during baking;Journal of Food Engineering;2018-11

2. A new model of thermodynamics. Extension of chemical thermodynamics to complex materials of cellular structure;Acta Alimentaria;2018-09

3. References;Confectionery and Chocolate Engineering;2016-11-29

4. Wheat Flour Dough Rheological Properties Measurement: Effects of the Target Values on the Attained Results;Journal of Texture Studies;2015-09-01

5. Dough Processing: Sheeting, Shaping, Flattening and Rolling;Conventional and Advanced Food Processing Technologies;2014-10-03

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP