Concepedia

Effect of principal ingredients on rheological behaviour of biscuit dough and on quality of biscuits

Zoulikha Maache‐Rezzoug, Jean‐Marie Bouvier, Karim Allaf, Christian Patras

Journal of Food Engineering · 1998 · 224 citations · 15 references

DOI

Concepts

References

15

Principles of cereal science and technology

M. W. Kearsley · Food Chemistry · 1987 · 316 citations

, , +12

Rheological Properties of Dough Made with Starch and Gluten from Several Cereal Sources

Keith Petrofsky, R. C. Hoseney · 1995 · 129 citations

, , +16

Food theory and applications.

Pauline C. Paul, Helen H. Palmer · 1972 · 115 citations

, , +10

VISCOELASTIC PROPERTIES OF WHEAT FLOUR DOUGHS: VARIATION OF DYNAMIC MODULI WITH WATER AND PROTEIN CONTENT1

L. L. Navickis, R. A. Anderson, E. B. Bagley et al. · Journal of Texture Studies · 1982 · 112 citations

, , +13

Dynamic viscoelastic behavior of wheat flour doughs

G. E. Hibberd, Nicola Parker · Rheologica Acta · 1975 · 98 citations

, , +14