Effect of Added Fat on the Rheological Properties of Wheat Flour Doughs-Reference-Cited by-同舟云学术

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Effect of Added Fat on the Rheological Properties of Wheat Flour Doughs

Published:1997-05 Issue:3 Volume:74 Page:304-311
ISSN:0009-0352
Container-title:Cereal Chemistry Journal
language:en
Short-container-title:Cereal Chemistry Journal

Author:

Fu J.¹²,Mulvaney S. J.¹³,Cohen C.⁴

Affiliation:

1. Institute of Food Science, Cornell University, Ithaca, NY 14853.

2. Present address: Institute of Food Science, Department of Food Science and Technology, Food Research Laboratory, Geneva, NY 14456.

3. Corresponding author. E-mail: sjm7@cornell.edu

4. School of Chemical Engineering, Cornell University, Ithaca, NY 14853.

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Reference15 articles.

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

2. Shear stress relaxation of wheat flour dough and gluten

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