Large deformation properties of short doughs: Effect of sucrose in relation to mixing time

Journal of Cereal Science

Volumn 29, Issue 1, 1999, Pages 43-48

  Baltsavias, A ^a,b   Jurgens, A ^a   Van Vliet, T ^c  

^a TNO   (Netherlands)

^b Div Intgd Food Sci and Food Phys ^*  (Greece)

^c WAGENINGEN UNIVERSITY   (Netherlands)

Author keywords

Mixing time; Rheological properties; Short doughs; Sucrose

Indexed keywords

EID: 0042351194     PISSN: 07335210     EISSN: None     Source Type: Journal    
DOI: 10.1006/jcrs.1998.0221     Document Type: Article

References (12)

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