STRESS‐STRAIN RELATIONSHIPS OF CHEMICALLY IMPROVED UNFERMENTED DOUGHS: I: The Evaluation of Data Obtained at Large Deformations in Simple Tensile Mode
- 30 January 1974
- journal article
- Published by Wiley in Journal of Texture Studies
- Vol. 4 (4) , 438-466
- https://doi.org/10.1111/j.1745-4603.1974.tb00856.x
Abstract
No abstract availableKeywords
This publication has 5 references indexed in Scilit:
- Rheological properties of wheat flour doughsRheologica Acta, 1970
- Rheological properties of wheat flour doughs I.—Method for determining the large deformation and rupture properties in simple tensionJournal of the Science of Food and Agriculture, 1970
- Studies of some improver effects at high dough temperaturesJournal of the Science of Food and Agriculture, 1969
- 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
- Relaxation Time Spectrum of Dough and the Influence of Temperature, Rest, and Water ContentJournal of Applied Physics, 1954