Fundamental and empirical rheological behaviour of wheat flour doughs and comparison with bread making performance.

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Keywords

@article{7c7dfd86f624447d925eccfcf9ba9790,

title = "Fundamental and empirical rheological behaviour of wheat flour doughs and comparison with bread making performance.",

keywords = "Bread making, Dough, Rheology",

author = "A.M. Janssen and \{van Vliet\}, T. and J.M. Vereijken",

year = "1996",

doi = "10.1006/jcrs.1996.0004",

language = "English",

volume = "23",

pages = "43--54",

journal = "Journal of Cereal Science",

issn = "0733-5210",

publisher = "Elsevier",

}

TY - JOUR

T1 - Fundamental and empirical rheological behaviour of wheat flour doughs and comparison with bread making performance.

AU - Janssen, A.M.

AU - van Vliet, T.

AU - Vereijken, J.M.

PY - 1996

Y1 - 1996

KW - Bread making

KW - Dough

KW - Rheology

U2 - 10.1006/jcrs.1996.0004

DO - 10.1006/jcrs.1996.0004

M3 - Article

SN - 0733-5210

VL - 23

SP - 43

EP - 54

JO - Journal of Cereal Science

JF - Journal of Cereal Science

ER -