Linear and Non-linear Rheology of Bread Doughs Made from Blends of Wheat (Triticum aestivum L.) and Rye (Secale cereale L.) Flour - Concepedia

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Linear and Non-linear Rheology of Bread Doughs Made from Blends of Wheat (Triticum aestivum L.) and Rye (Secale cereale L.) Flour

DOI Full Paper Access

15

Citations

43

References

2019

Year

Yannick Meeus, Frederik Janssen, Arno G.B. Wouters, Jan A. Delcour, Paula Moldenaers

Food and Bioprocess Technology

Secale Cereale L.Rheological MeasurementRheological Constitutive EquationEngineeringBread Doughs MadeMechanical EngineeringRheological PropertyRheologyNon-linear Rheology

References

	Year	Citations

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