A suspension model of the linear viscoelasticity of gluten doughs

Journal of Cereal Science

Volumn 54, Issue 2, 2011, Pages 224-228

  Tanner, Roger I ^a   Uthayakumaran, Surjani ^a   Qi, Fuzhong ^a   Dai, Shaocong ^a  

^a UNIVERSITY OF SYDNEY   (Australia)

Author keywords

Gluten dough; Linear viscoelasticity; Starch particle; Suspension model

Indexed keywords

EID: 80052319407     PISSN: 07335210     EISSN: 10959963     Source Type: Journal    
DOI: 10.1016/j.jcs.2011.05.006     Document Type: Article

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