A comparison of the rheology of four wheat flour doughs via a damage function model

Applied Rheology

Volumn 19, Issue 3, 2009, Pages

  Amirkaveei, Shiva ^a   Dai, Shao Cong ^b   Newberry, Marcus ^c   Qi, Fuzhong ^b   Shahedi, Mohammad ^a   Tanner, Roger I ^b  

^a ISFAHAN UNIVERSITY OF TECHNOLOGY   (Iran)

^b UNIVERSITY OF SYDNEY   (Australia)

^c CSIRO   (Australia)

Author keywords

Damage function; Dough rheology; Elongation; Power law; Relaxation; Steady shear; Wheat flour

Indexed keywords

EID: 70350364600     PISSN: 14306395     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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