Rheological properties of wheat flour doughs
- 1 April 1970
- journal article
- research article
- Published by Springer Nature in Rheologica Acta
- Vol. 9 (2) , 223-238
- https://doi.org/10.1007/bf01973483
Abstract
No abstract availableKeywords
This publication has 9 references indexed in Scilit:
- STRENGTH AND EXTENSIBILITY OF ELASTOMERSPublished by Elsevier ,1969
- Dynamic viscoelastic behaviour of wheat flour doughsRheologica Acta, 1966
- Ultimate Tensile Properties of Elastomers. IV. Dependence of the Failure Envelope, Maximum Extensibility, and Equilibrium Stress-Strain Curve on Network CharacteristicsJournal of Applied Physics, 1965
- Nonlinear Viscoelastic Response of Amorphous Elastomers to Constant Strain RatesTransactions of the Society of Rheology, 1962
- Fundamental studies on dough with the Brabender Extensograph. I.—determination of stress–strain curvesJournal of the Science of Food and Agriculture, 1961
- Viscoelastic Properties of PolymersJournal of the Electrochemical Society, 1961
- Dependence of the ultimate properties of a GR‐S rubber on strain rate and temperatureJournal of Polymer Science, 1958
- Rheological Studies of Wheat Flour DoughBulletin of the Agricultural Chemical Society of Japan, 1958
- Relaxation Time Spectrum of Dough and the Influence of Temperature, Rest, and Water ContentJournal of Applied Physics, 1954