Improved Method for Measuring Wheat Flour Dough Pressure-Sensitive Adhesiveness-Reference-Cited by-同舟云学术

Improved Method for Measuring Wheat Flour Dough Pressure-Sensitive Adhesiveness

Published:2003-11 Issue:6 Volume:80 Page:732-739
ISSN:0009-0352
Container-title:Cereal Chemistry Journal
language:en
Short-container-title:Cereal Chemistry Journal

Author:

Ghorbel D.¹²,Launay B.¹,Heyd B.³

Affiliation:

1. ENSIA, Département Science de l'Aliment, 91744, Massy, France.

2. Corresponding author. E-mail: Dorra.Ghorbel@insat.rnu.tn. Fax: + 216 71 704 329. Present address: INSAT, Département de Génie Biologique, Centre Urbain Nord, B.P. 676, 1080, Tunis, Cedex, Tunisie.

3. ENSIA, Département Génie des Procédés, 91744, Massy, France.

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Reference40 articles.

1. Mechanics of adhesive failure. I

2. Mechanics of adhesive failure. II

3. Dough un-mixing time, and the sticky dough problem associated with Sr31 wheats

4. Studies in the nature of adhesive tack

5. Development of an Objective Method for Dough Stickiness

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