Rheological properties of biscuit dough from different cultivars, and relationship to baking characteristics

Journal of Cereal Science

Volumn 39, Issue 1, 2004, Pages 37-46

  Pedersen, Lene ^a   Kaack, Karl ^a   Bergsøe, Merete N ^b   Adler Nissen, Jens ^b  

^a DANISH INSTITUTE OF AGRICULTURAL SCIENCES   (Denmark)

^b TECHNICAL UNIVERSITY OF DENMARK   (Denmark)

Author keywords

Biscuit; Dough rheology; Viscoelasticity

Indexed keywords

TRITICUM AESTIVUM;

EID: 0347900700     PISSN: 07335210     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0733-5210(03)00064-X     Document Type: Article

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