THE COMPUTATION OF VISCOSITY AND RELAXATION TIME OF DOUGHS FROM BIAXIAL EXTENSION DATA
Author:
Publisher
Wiley
Subject
Pharmaceutical Science,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4603.1990.tb00483.x/fullpdf
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1. UNIAXIAL COMPRESSION OF A HARD WHEAT FLOUR DOUGH: DATA ANALYSIS USING THE UPPER CONVECTED MAXWELL MODEL
2. J.M.V. BLANSHARD, P. J. FRAZIER, and T. GALLIARD, 1986 . Chemistry and physics of baking . p.180 . Royal Society of Chemistry, London.
3. Multiaxial elongation of polyisobutylene with various and changing strain rate ratios
4. A rheometer for measuring the viscoelastic response of polymer melts in arbitrary planar and biaxial extensional flow fields
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