Rheological Properties of Short Doughs at Small Deformation

By Baltsavias A.   Jurgens A.   van Vliet T.  

Journal of Cereal Science, Vol. 26, Iss. 3, 1997-11 ,pp. : 289-300

Academic Press

Access to resources Recommend Favorite

Large Deformation Properties of Short Doughs: Effect of Sucrose in Relation to Mixing Time

By Baltsavias A.   Jurgens A.   van Vliet T.  

Journal of Cereal Science, Vol. 29, Iss. 1, 1999-01 ,pp. : 43-48

Academic Press

Access to resources Recommend Favorite

Effect of Oxidative Enzymes on Bulk Rheological Properties of Wheat Flour Doughs

By Dunnewind B.   van Vliet T.   Orsel R.  

Journal of Cereal Science, Vol. 36, Iss. 3, 2002-11 ,pp. : 357-366

Academic Press

Access to resources Recommend Favorite

Properties of Frozen Wheat Doughs at Subzero Temperatures

By Räsänen J.   Blanshard J.M.V.   Mitchell J.R.   derbyshire W.   Autio K.  

Journal of Cereal Science, Vol. 28, Iss. 1, 1998-07 ,pp. : 1-14

Academic Press

Access to resources Recommend Favorite

Strain Hardening Properties and Extensibility of Flour and Gluten Doughs in Relation to Breadmaking Performance

By Kokelaar J.J.   van Vliet T.   Prins A.  

Journal of Cereal Science, Vol. 24, Iss. 3, 1996-11 ,pp. : 199-214

Academic Press

Access to resources Recommend Favorite