The Kieffer dough and gluten extensibility rig - An experimental evaluation

Journal of Texture Studies

Volumn 34, Issue 5-6, 2003, Pages 537-560

  Dunnewind, B ^a   Sliwinski, E L ^a,b   Grolle, K ^a   Van Vliet, T ^a  

^a WAGENINGEN UNIVERSITY   (Netherlands)

^b TNO   (Netherlands)

Author keywords

[No Author keywords available]

Indexed keywords

DEFORMATION; FERMENTATION; FRACTURE; RHEOLOGY; STRAIN RATE; STRESS ANALYSIS;

BRABENDER EXTENSOGRAPHS; SHEAR COMPONENTS;

FOOD PRODUCTS;

EID: 1642588199     PISSN: 00224901     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4603.2003.tb01080.x     Document Type: Article

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