Ultrasonic Investigation of the Effect of Mixing Under Reduced Pressure on the Mechanical Properties of Bread Dough-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Ultrasonic Investigation of the Effect of Mixing Under Reduced Pressure on the Mechanical Properties of Bread Dough

Published:2004-07 Issue:4 Volume:81 Page:504-510
ISSN:0009-0352
Container-title:Cereal Chemistry Journal
language:en
Short-container-title:Cereal Chemistry Journal

Author:

Elmehdi H. M.¹²,Page J. H.¹,Scanlon M. G.²³

Affiliation:

1. Department of Physics and Astronomy, University of Manitoba, Winnipeg, Manitoba, Canada R3T 2N2.

2. Department of Food Science, University of Manitoba, Winnipeg, Manitoba, Canada R3T 2N2.

3. Corresponding author. Phone: 204-474-6480. Fax: 204-474-7630. E-mail: scanlon@cc.umanitoba.ca

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Reference22 articles.

1. Mini Review: On the Elasticity of Wheat Gluten

Cited by 50 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. New generation of cereal-based products;Handbook of Plant-Based Food and Drinks Design;2024

2. The entrainment and evolution of gas bubbles in bread dough—A review;Cereal Chemistry;2023-07-31

3. Non-invasive monitoring of potato drying by means of air-coupled ultrasound;Food Control;2023-06

4. Ultrasonic Wave Mode-Based Application for Contactless Density Measurement of Highly Aerated Batters;Foods;2023-05-08

5. An Ultrasonic-Based Sensor System for Elderly Fall Monitoring in a Smart Room;Journal of Healthcare Engineering;2022-11-07

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