Large-Deformation Properties of Wheat Flour and Gluten Dough

E.L. Sliwinski

Large-Deformation Properties of Wheat Flour and Gluten Dough

E.L. Sliwinski

Research output: Thesis › internal PhD, WU

Original language	English
Qualification	Doctor of Philosophy
Awarding Institution	Wageningen University
Supervisors/Advisors	Prins, A., Promotor van Vliet, Ton, Co-promotor Kolster, P., Co-promotor
Award date	25 Nov 2003
Place of Publication	[S.I.]
Print ISBNs	9789058088574
Publication status	Published - 2003

Keywords

wheat gluten
wheat flour
doughs
mechanical properties
rheology
fracture
bread

Access to Document

https://edepot.wur.nl/196313

Cite this

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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",

school = "Wageningen University",

}

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

CY - [S.I.]

ER -