A new AACC international approved method to measure rheological properties of a dough sample

Cereal Foods World

Volumn 55, Issue 3, 2010, Pages 150-153

  Dubat, A ^a  

^a Chopin Technologies   (France)

Author keywords

[No Author keywords available]

Indexed keywords

RHEOLOGICAL PROPERTY;

CEREAL PRODUCTS;

EID: 77953222798     PISSN: 01466283     EISSN: None     Source Type: Journal    
DOI: 10.1094/CFW-55-3-0150     Document Type: Article

References (3)

1. AACC Intl. Approved Method 44-15.02. AACC International Approved Methods of Analysis, 11th Ed. AACC International PRESS, St Paul, MN, U.S.A.
2. Duranel, A. Méthode de contrôle de la qualité des blés et des farines. Bulletin des Anciens Elèves de l'Ecole de Meunerie, 238. Industries des Céréales. Paris, France, 1970.
3. ISO 5725-1:1994. Accuracy (trueness and precision) of measurement methods and results-Part 1: General principles and definitions. International Organization for Standardization, Geneva, Switzerland, 1994.