| Original language | English |
|---|---|
| Qualification | Doctor of Philosophy |
| Awarding Institution |
|
| Supervisors/Advisors |
|
| Award date | 25 Nov 2003 |
| Place of Publication | [S.I.] |
| Publisher | |
| Print ISBNs | 9789058088574 |
| Publication status | Published - 2003 |
Keywords
- wheat gluten
- wheat flour
- doughs
- mechanical properties
- rheology
- fracture
- bread
Cite this
Sliwinski, E. L. (2003). Large-Deformation Properties of Wheat Flour and Gluten Dough. [S.I.]: S.n.
@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: Thesis › internal 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.