Bread Quality Relationship with Rheological Measurements of Wheat Flour Dough
Author:
Affiliation:
1. VTT Biotechnology, P.O. Box 1500, FIN-02044 VTT, Finland.
2. Corresponding author. Phone: +358-9-4565175. Fax: +358-9-4552103. E-Mail: karin.autio@vtt.fi
Publisher
Wiley
Subject
Organic Chemistry,Food Science
Reference19 articles.
1. Comparison of small and large deformation measurements to characterize the rheology of wheat flour doughs
2. Comparison of Small and Large Deformation Measurements of Whole Meal Rye Doughs
3. Rheological Properties of Short Doughs at Large Deformation
4. A theory of flow as a cooperative phenomenon
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