| 1 |
Image analysis of dough development: Impact of mixing parameters and wheat cultivar on the gluten phase distribution
Van der Mijnsbrugge A, Auger F, Frederix S, Morel MH
Journal of Food Engineering, 171, 102, 2016 |
| 2 |
Effect of mixing on LAOS properties of hard wheat flour dough
Yazar G, Duvarci OC, Tavman S, Kokini JL
Journal of Food Engineering, 190, 195, 2016 |
| 3 |
Use of farinograph measurements for predicting extensograph traits of bread dough enriched with carob fibre and oat wholemeal
Mis A, Grundas S, Dziki D, Laskowski J
Journal of Food Engineering, 108(1), 1, 2012 |
| 4 |
Interpretation of mechanical spectra of carob fibre and oat wholemeal-enriched wheat dough using non-linear regression models
Mis A
Journal of Food Engineering, 102(4), 369, 2011 |
| 5 |
Shear and extensional viscosities of hard wheat flour dough using a capillary rheometer
Arabo EYM
Journal of Food Engineering, 103(3), 294, 2011 |
| 6 |
Lubricated squeezing flow of thin slabs of wheat flour dough: comparison of results at constant plate speed and constant extension rates
Kouassi-Koffi JD, Launay B, Davidou S, Kouame LP, Michon C
Rheologica Acta, 49(3), 275, 2010 |
| 7 |
Improvement of dough rheology, bread quality and bread shelf-life by enzymes combination
Caballero PA, Gomez M, Rosell CM
Journal of Food Engineering, 81(1), 42, 2007 |
| 8 |
An outline of the non-linear viscoelastic behaviour of wheat flour dough in shear
Lefebvre J
Rheologica Acta, 45(4), 525, 2006 |
| 9 |
Non-linear oscillatory flow of a soft solid-like viscoelastic material
Phan-Thien N, Newberry M, Tanner RI
Journal of Non-Newtonian Fluid Mechanics, 92(1), 67, 2000 |
