Creep recovery tests to measure the effects of wheat...

Journal of Food Engineering 2014 / 12 Vol. 143

Creep recovery tests to measure the effects of wheat glutenins on doughs and the relationships to rheological and breadmaking properties

Hernández-Estrada, Z.J., Rayas-Duarte, P., Figueroa, J.D.C., Morales-Sánchez, E.
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Volume:
143
Language:
english
Journal:
Journal of Food Engineering
DOI:
10.1016/j.jfoodeng.2014.06.034
Date:
December, 2014
File:
PDF, 542 KB
english, 2014
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