Dough Processing: Sheeting, Shaping, Flattening and Rolling
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Publisher
John Wiley & Sons, Ltd
Reference41 articles.
1. Comparison of small and large deformation measurements to characterize the rheology of wheat-flour doughs;Amemiya;Journal of Food Engineering,1992
2. Uniaxial compression of a hard wheat-flour dough - data-analysis using the upper convected Maxwell model;Bagley;Journal of Texture Studies,1988
3. Stress relaxation behaviour of moth bean flour dough: product characteristics and suitability of model;Bhattacharya;Journal of Food Engineering,2010
4. Prediction of the nonlinear transient and oscillatory rheological behavior of flour suspensions using a strain-separable integral constitutive equation;Carriere;Carbohydrate Polymers,2002
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