INVITED REVIEW: FOOD DOUGH RHEOLOGY
- 2 April 1982
- journal article
- Published by Taylor & Francis in Chemical Engineering Communications
- Vol. 15 (1-4) , 1-25
- https://doi.org/10.1080/00986448208911056
Abstract
No abstract availableKeywords
This publication has 31 references indexed in Scilit:
- Dynamics of concentrated polymer systems. Part 4.—Rheological propertiesJournal of the Chemical Society, Faraday Transactions 2: Molecular and Chemical Physics, 1979
- RHEOLOGICAL MODEL OF SOY DOUGH IN EXTRUSIONJournal of Food Process Engineering, 1978
- TEXTURIZATION BY EXTRUSIONJournal of Texture Studies, 1978
- Re‐examination of the linear glutenin hypothesisJournal of the Science of Food and Agriculture, 1977
- Dynamic Shear Behavior of Commercial Wheat GlutenCanadian Institute of Food Science and Technology Journal, 1975
- Texture — Strueture Relationships in Texturized Soy Protein II. Textural Properties and Ultrastructure of an Extruded Soybean ProductCanadian Institute of Food Science and Technology Journal, 1972
- A modified hypothesis for the structure and rheology of glutelinsJournal of the Science of Food and Agriculture, 1972
- Further studies on SS bonds in cereal glutelinsJournal of the Science of Food and Agriculture, 1972
- RHEOLOGY OF WHEAT FLOUR DOUGHSJournal of Texture Studies, 1972
- FUNCTIONAL EVALUATION OF PROTEIN IN FOOD SYSTEMSPublished by Elsevier ,1970