Effect of shear rate on microstructure and rheological properties of sheared wheat doughs

article




Peressini, D.

Peighambardoust, S.H.

Hamer, R.J.

Sensidoni, A.

Goot, A.J. van der
Topics
Food technology
TNO Identifier
27741
Repository link
https://resolver.tno.nl/uuid:9c2b2d62-ff3a-4f2a-896d-3f1fbd30e977
Source
Journal of cereal science, 48(2), pp. 426-438.
Pages
426-438