Modelling the Developmental Rheology of Wheat-Flour Dough using Extension Tests-Reference-Cited by-同舟云学术

Modelling the Developmental Rheology of Wheat-Flour Dough using Extension Tests

Published:2000-01 Issue:1 Volume:31 Page:1-13
ISSN:0733-5210
Container-title:Journal of Cereal Science
language:en
Short-container-title:Journal of Cereal Science

Author:

Gras P.W.,Carpenter H.C.,Anderssen R.S.

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference31 articles.

1. Flour proteins: structure and functionality in baked products;Schofield;In«Chemistry and Physics of Baking», (J.M.V. Blanshard, P.J. Frazier and T. Galliard, eds), Royal Society of Chemistry, London,1986

2. Critical Review—Functional Properties of Wheat Gluten;Weegels;Journal of Cereal Science,1996

3. Physicochemical properties of wheat proteins in relation to functionality;MacRitchie;Advances in Food and Nutrition Research,1992

4. Gras, P.W. Ellison, F.W. Bekes, F. 1997, Quality evaluation on a microscale, In«International Wheat Quality Conference, Manhattan, Kansas» (J.L.Steele and O.K. Chung eds), Grain Industry Alliance, 1997, 161, 172

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