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
Supervisors/Advisors
  • Prins, A., Promotor
  • van Vliet, Ton, Co-promotor
  • Kolster, P., Co-promotor
Award date25 Nov 2003
Place of Publication[S.I.]
Publisher
Print ISBNs9789058088574
Publication statusPublished - 2003

Keywords

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

Cite this

Sliwinski, E.L.. / Large-Deformation Properties of Wheat Flour and Gluten Dough. [S.I.] : S.n., 2003. 194 p.
@phdthesis{0b1cdba812da4af2bacaea0db9fafd9c,
title = "Large-Deformation Properties of Wheat Flour and Gluten Dough",
keywords = "tarwegluten, tarwebloem, deeg, mechanische eigenschappen, reologie, fractuur, brood, wheat gluten, wheat flour, doughs, mechanical properties, rheology, fracture, bread",
author = "E.L. Sliwinski",
note = "F710 WU thesis 3490",
year = "2003",
language = "English",
isbn = "9789058088574",
publisher = "S.n.",
school = "Wageningen University",

}

Sliwinski, EL 2003, 'Large-Deformation Properties of Wheat Flour and Gluten Dough', Doctor of Philosophy, Wageningen University, [S.I.].

Large-Deformation Properties of Wheat Flour and Gluten Dough. / Sliwinski, E.L.

[S.I.] : S.n., 2003. 194 p.

Research output: Thesisinternal PhD, WU

TY - THES

T1 - Large-Deformation Properties of Wheat Flour and Gluten Dough

AU - Sliwinski, E.L.

N1 - F710 WU thesis 3490

PY - 2003

Y1 - 2003

KW - tarwegluten

KW - tarwebloem

KW - deeg

KW - mechanische eigenschappen

KW - reologie

KW - fractuur

KW - brood

KW - wheat gluten

KW - wheat flour

KW - doughs

KW - mechanical properties

KW - rheology

KW - fracture

KW - bread

M3 - internal PhD, WU

SN - 9789058088574

PB - S.n.

CY - [S.I.]

ER -

Sliwinski EL. Large-Deformation Properties of Wheat Flour and Gluten Dough. [S.I.]: S.n., 2003. 194 p.