Rheology and texture of doughs: applications on wheat and corn
A dough made of maylacceou materials shows a viscoelastic behavior, its macroestructural behavior depends on processing conditions, its constitutents and the interaction among them. Studies on dough rheology and texture are useful and important for applications that include ingredient specifications...
Guardado en:
| Autores principales: | , , |
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| Formato: | Artículo |
| Lenguaje: | inglés |
| Publicado: |
2005
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| Materias: | |
| Acceso en línea: | https://dialnet.unirioja.es/servlet/oaiart?codigo=4902454 |
| Etiquetas: |
Sin Etiquetas, Sea el primero en etiquetar este registro!
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