The use of ultrasound and shear oscillatory tests to characterize the effect of mixing time on the rheological properties of dough

Food Research International

Volumn 37, Issue 6, 2004, Pages 567-577

  Ross, K A ^a   Pyrak Nolte, L J ^a   Campanella, O H ^a  

^a PURDUE UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

ATTENUATION; MIXING; QUALITY CONTROL; RHEOLOGY; ULTRASONICS;

BOUND WATER; FLOUR DOUGH SYSTEMS; SHEAR OSCILLATORY TESTS;

FOOD PRODUCTS;

TRITICUM AESTIVUM;

EID: 2642511754     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2004.02.013     Document Type: Article

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