Dynamic Rheological Properties of Wheat Starch‐Gluten Doughs
- 15 January 1999
- journal article
- Published by Wiley in Cereal Chemistry Journal
- Vol. 76 (1), 105-109
- https://doi.org/10.1094/cchem.1999.76.1.105
Abstract
No abstract availableKeywords
This publication has 2 references indexed in Scilit:
- Factors in Hard Wheat Flour Responsible for Reduced Cookie SpreadCereal Chemistry Journal, 1997
- Fundamental and Empirical Rheological Behaviour of Wheat Flour Doughs and Comparison with Bread Making PerformanceJournal of Cereal Science, 1996