검색결과 : 5건
| No. | Article |
|---|---|
| 1 |
Creep recovery tests to measure the effects of wheat glutenins on doughs and the relationships to rheological and breadmaking properties Hernandez-Estrada ZJ, Rayas-Duarte P, Figueroa JDC, Morales-Sanchez E Journal of Food Engineering, 143, 62, 2014 |
| 2 |
A model for the oven rise of dough during baking Fan JT, Mitchell JR, Blanshard JMV Journal of Food Engineering, 41(2), 69, 1999 |
| 3 |
Rheological properties of gluten plasticized with glycerol: dependence on temperature, glycerol content and mixing conditions Redl A, Morel MH, Bonicel J, Guilbert S, Vergnes B Rheologica Acta, 38(4), 311, 1999 |
| 4 |
Rheological modelling of enzymatic extrusion of rice starch Tomas RL, Oliveira JC, McCarthy KL Journal of Food Engineering, 32(2), 167, 1997 |
| 5 |
Imperfect lubricated squeezing flow viscometry for foods Hoffner B, Gerhards C, Peleg M Rheologica Acta, 36(6), 686, 1997 |