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Volumn 82, Issue 4, 2007, Pages 466-477

A mathematical model for the isothermal growth of bubbles in wheat dough

Author keywords

Bubble growth; Cell Model; Dough; Extrusion; Memory function; Viscoelastic

Indexed keywords

BUBBLES (IN FLUIDS); EXTRUSION; GROWTH (MATERIALS); MATHEMATICAL MODELS; VISCOELASTICITY;

EID: 34248205752     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2007.03.006     Document Type: Article
Times cited : (28)

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