Rheological Behavior of Undeveloped and Developed Wheat Dough-Reference-Cited by-同舟云学术

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Rheological Behavior of Undeveloped and Developed Wheat Dough

Published:1997-07 Issue:4 Volume:74 Page:489-494
ISSN:0009-0352
Container-title:Cereal Chemistry Journal
language:en
Short-container-title:Cereal Chemistry Journal

Author:

Campos Danilo T.¹,Steffe James F.¹²³,Ng Perry K. W.³

Affiliation:

1. Dept.Agricultural Eng., Michigan State University, East Lansing, MI 48824-1323.

2. Corresponding author. E-mail: steffe@egr.msu.edu Phone: 517/353-4544. Fax: 517/353-8982.

3. Dept. Food Sci. and Human Nutrition, Michigan State Univ., East Lansing 48824-1323.

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Reference22 articles.

1. Comparison of small and large deformation measurements to characterize the rheology of wheat flour doughs

2. THE EFFECT OF TEMPERATURE ON SOME RHEOLOGICAL PROPERTIES OF WHEAT FLOUR DOUGHS

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