A new instrument for measuring relaxation in flour dough
- 1 July 1964
- journal article
- research article
- Published by Springer Nature in Rheologica Acta
- Vol. 3 (3) , 168-172
- https://doi.org/10.1007/bf01984761
Abstract
No abstract availableKeywords
This publication has 6 references indexed in Scilit:
- Distribution of relaxation times in a symmetrically stressed renneted milk gelBritish Journal of Applied Physics, 1959
- Relaxation Time Spectrum of Dough and the Influence of Temperature, Rest, and Water ContentJournal of Applied Physics, 1954
- Elastoviscous properties of polyisobutylene. I. Relaxation of stress in whole polymer of different molecular weights at elevated temperaturesJournal of Polymer Science, 1948
- The relationship between viscosity, elasticity and plastic strength of a soft material as illustrated by some mechanical properties of flour dough.-IIIProceedings of the Royal Society of London. Series A, Containing Papers of a Mathematical and Physical Character, 1933
- 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
- The relationship between viscosity, elasticity and plastic strength of soft materials as illustrated by some mechanical properties of flour doughs, IProceedings of the Royal Society of London. Series A, Containing Papers of a Mathematical and Physical Character, 1932