Water Content, Water Soluble Fraction, and Mixing Affect Fundamental Rheological Properties of Wheat Flour Doughs
- 1 September 1992
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 57 (5) , 1198-1209
- https://doi.org/10.1111/j.1365-2621.1992.tb11298.x
Abstract
No abstract availableKeywords
This publication has 6 references indexed in Scilit:
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- A model for the molecular structure of the glutenins from wheat flourJournal of Cereal Science, 1985
- Vergleichende Untersuchungen ber partielle Aminos uresequenzen von Prolaminen und Glutelinen verschiedener GetreideartenZeitschrift für Lebensmittel-Untersuchung und Forschung, 1980
- Dynamic viscoelastic behavior of wheat flour doughsRheologica Acta, 1975
- Dynamic viscoelastic behaviour of wheat flour doughsRheologica Acta, 1970