Rheological properties of wheat flour doughs I.—Method for determining the large deformation and rupture properties in simple tension
- 1 February 1970
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 21 (2) , 65-70
- https://doi.org/10.1002/jsfa.2740210203
Abstract
No abstract availableKeywords
This publication has 8 references indexed in Scilit:
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- Ultimate Tensile Properties of Elastomers. II. Comparison of Failure Envelopes for Unfilled VulcanizatesRubber Chemistry and Technology, 1964
- Ultimate Tensile Properties of Elastomers. II. Comparison of Failure Envelopes for Unfilled VulcanizatesJournal of Applied Physics, 1964
- Fundamental studies on dough with the brabender extensograph. III.—the work techniqueJournal of the Science of Food and Agriculture, 1963
- Nonlinear Viscoelastic Response of Amorphous Elastomers to Constant Strain RatesRubber Chemistry and Technology, 1963
- Fundamental studies on dough with the brabender extensograph. II.—Determination of the apparent elastic modulus and coefficient of viscosity of wheat flour doughJournal of the Science of Food and Agriculture, 1962
- 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