The Impact of Water Content and Mixing Time on the Linear...

Food Biophysics 2017 / 6 Vol. 12; Iss. 2

The Impact of Water Content and Mixing Time on the Linear and Non-Linear Rheology of Wheat Flour Dough

Meerts, Mathieu, Cardinaels, Ruth, Oosterlinck, Filip, Courtin, Christophe M., Moldenaers, Paula
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Volume:
12
Language:
english
Journal:
Food Biophysics
DOI:
10.1007/s11483-017-9472-9
Date:
June, 2017
File:
PDF, 1.16 MB
english, 2017
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