Study of mixing in connection with the rheological properties of biscuit dough and dimensional characteristics of biscuits
- 31 January 1998
- journal article
- Published by Elsevier in Journal of Food Engineering
- Vol. 35 (1) , 43-56
- https://doi.org/10.1016/s0260-8774(98)00018-1
Abstract
No abstract availableThis publication has 5 references indexed in Scilit:
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- Effect of sample dimensions, lubrication and deformation rate on uniaxial compression of gelatin gelsRheologica Acta, 1985
- On stretching maxwell modelsJournal of Non-Newtonian Fluid Mechanics, 1977
- A rheological investigation of the role of water in wheat flour doughsInternational Journal of Food Science & Technology, 1970