Large-Deformation Properties of Wheat Flour and Gluten Dough

E.L. Sliwinski

Research output: Thesisinternal PhD, WU

Original languageEnglish
QualificationDoctor of Philosophy
Awarding Institution
  • Wageningen University
  • Prins, A., Promotor
  • van Vliet, Ton, Co-promotor
  • Kolster, P., Co-promotor
Award date25 Nov 2003
Place of Publication[S.I.]
Print ISBNs9789058088574
Publication statusPublished - 2003


  • wheat gluten
  • wheat flour
  • doughs
  • mechanical properties
  • rheology
  • fracture
  • bread

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