The relationship between viscosity, elasticity and plastic strength of a soft material as illustrated by some mechanical properties of flour dough IV— The separate contributions of gluten and starch
- 1 May 1937
- journal article
- Published by The Royal Society in Proceedings of the Royal Society of London. Series A. Mathematical and Physical Sciences
- Vol. 160 (900) , 87-94
- https://doi.org/10.1098/rspa.1937.0096
Abstract
No abstract availableThis publication has 1 reference indexed in Scilit:
- The relationship between viscosity, elasticity and plastic strength of a soft material as illustrated by some mechanical properties of flour dough.—IIProceedings of the Royal Society of London. Series A, Containing Papers of a Mathematical and Physical Character, 1933