Alveoconsistograph evaluation of rheological properties of rye doughs;Evaluación de las propiedades reológicas de masas con centeno mediante el empleo de alveoconsistógrafo

Spanish Journal of Agricultural Research

Volumn 7, Issue 3, 2009, Pages 638-644

  Callejo, M J ^a   Bujeda, C ^a   Rodriguez G ^a   Chaya, C ^a  

^a UNIVERSIDAD POLITÉCNICA DE MADRID   (Spain)

Author keywords

Alveo consistograph; Chopin methodology; Dough rheology; Secale cereale

Indexed keywords

SECALE CEREALE; TRITICUM AESTIVUM;

EID: 70349881639     PISSN: 1695971X     EISSN: None     Source Type: Journal    
DOI: 10.5424/sjar/2009073-448     Document Type: Article

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