Effect of pentosan addition on dough rheological properties

Food Research International

Volumn 43, Issue 9, 2010, Pages 2315-2320

  Migliori, Massimo ^a   Gabriele, Domenico ^a  

^a UNIVERSITY OF CALABRIA   (Italy)

Author keywords

Nonlinear behaviour; Oscillatory measurements; Rheological models; Stress relaxation; Transient test

Indexed keywords

BREAD DOUGH; CHARACTERISATION; CONTROLLED PROPERTIES; DEFORMATION AMPLITUDE; LARGE DEFORMATIONS; LINEAR RANGE; MATERIAL PROPERTY; MATERIAL STRUCTURE; NATURAL VARIATION; NONLINEAR BEHAVIOURS; OSCILLATORY MEASUREMENTS; PHYSICAL EFFECTS; PROPERTIES VARIABILITY; RHEOLOGICAL MODELS; RHEOLOGICAL PROPERTY; SMALL-AMPLITUDE OSCILLATIONS; STRESS RELAXATION TESTS; TRANSIENT TEST;

DEFORMATION; NONLINEAR OPTICS; RESIDUAL STRESSES; RHEOLOGY; STRESS RELAXATION; TESTING; TRANSIENT ANALYSIS;

MECHANICAL PROPERTIES;

EID: 77957350295     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2010.08.008     Document Type: Article

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