Demixing in Wheat Doughs—Its Influence on Dough and Gluten Rheology-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Demixing in Wheat Doughs—Its Influence on Dough and Gluten Rheology

Published:1999-09 Issue:5 Volume:76 Page:688-693
ISSN:0009-0352
Container-title:Cereal Chemistry Journal
language:en
Short-container-title:Cereal Chemistry Journal

Author:

Kieffer R.¹,Stein N.²

Affiliation:

1. Deutsche Forschungsanstalt für Lebensmittelchemie, German Research Centre for Food Chemistry, Lichtenbergstrasse 4, D-85748 Garching, Germany. Corresponding author. E-mail: rolf.kieffer@lrz.tum.de

2. Institut für Organische Chemie und Biochemie, TU München, Lichtenbergstrasse 4, D-85748 Garching, Germany.

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Reference8 articles.

1. Untersuchung rheologischer Eigenschaften von Teig und Kleber aus Weizenmehl durch Capillarviscosimetrie

Cited by 29 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. Nghiên cứu quy trình tạo sourdough từ nước khóm lên men và ứng dụng trong chế biến bánh mì;Can Tho University Journal of Science;2022-04-29

2. Dough rheology and the Farinograph: The mechanism underlying dough development;The Farinograph Handbook;2022

3. Advanced research applications;The Farinograph Handbook;2022

4. Optimization of iron–oligofructose formulation on wheat flour dough rheological properties;Journal of Food Processing and Preservation;2018-12-18

5. Strain hardening and anisotropy in tensile fracture properties of sheared model Mozzarella cheeses;Journal of Dairy Science;2018-01

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