Sheeting characteristics of salted and alkaline Asian noodle doughs: Comparison with lubricated squeezing flow attributes

Cereal Foods World

Volumn 51, Issue 4, 2006, Pages 191-196

  Ross, Andrew S ^a   Ohm, Jae Bom ^a  

^a OREGON STATE UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

CONSTANT STRAINS; COUNTER-ROTATING ROLLERS; DOUGH PROPERTIES; EXTENSIONAL VISCOSITY; LSF PARAMETERS; MAXIMUM STRESS; SPRING-BACK; SQUEEZING FLOW;

METAL DRAWING; RELAXATION TIME;

LUBRICATION;

TRITICUM AESTIVUM;

EID: 33748558116     PISSN: 01466283     EISSN: None     Source Type: Journal    
DOI: 10.1094/CFW-51-0191     Document Type: Article

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