Large-deformation properties of wheat flour and gluten dough in uni- and biaxial deformation

E.L. Sliwinski, P. Kolster, T. van Vliet

Research output: Chapter in Book/Report/Conference proceeding › Conference paper › Academic

Original language	English
Title of host publication	The Gluten Proteins: 8th Gluten Workshop, Viterbo (Italy), September 8-10,2003
Editors	D Lafiandra, S Masi, R d'Ovidio
Place of Publication	Cambridge
Publisher	Royal Society of Chemistry
Pages	211-214
ISBN (Print)	9780854046331
Publication status	Published - 2004
Event	8th Gluten Workshop, Viterbo (Italy) - Duration: 8 Sept 2003 → 10 Sept 2003

Workshop	8th Gluten Workshop, Viterbo (Italy)
Period	8/09/03 → 10/09/03

Access to Document

Sliwinski, E. L., Kolster, P., & van Vliet, T. (2004). Large-deformation properties of wheat flour and gluten dough in uni- and biaxial deformation. In D. Lafiandra, S. Masi, & R. d'Ovidio (Eds.), The Gluten Proteins: 8th Gluten Workshop, Viterbo (Italy), September 8-10,2003 (pp. 211-214). Royal Society of Chemistry. http://www.unitus.it/confsem/gluten/Abstract%20definitivo4.pdf

@inproceedings{71f41ad1090a4f7393acd3c50df01aa0,

title = "Large-deformation properties of wheat flour and gluten dough in uni- and biaxial deformation",

author = "E.L. Sliwinski and P. Kolster and {van Vliet}, T.",

note = "F754; 8th Gluten Workshop, Viterbo (Italy) ; Conference date: 08-09-2003 Through 10-09-2003",

year = "2004",

language = "English",

isbn = "9780854046331",

pages = "211--214",

editor = "D Lafiandra and S Masi and R d'Ovidio",

booktitle = "The Gluten Proteins: 8th Gluten Workshop, Viterbo (Italy), September 8-10,2003",

publisher = "Royal Society of Chemistry",

}

Sliwinski, EL, Kolster, P & van Vliet, T 2004, Large-deformation properties of wheat flour and gluten dough in uni- and biaxial deformation. in D Lafiandra, S Masi & R d'Ovidio (eds), The Gluten Proteins: 8th Gluten Workshop, Viterbo (Italy), September 8-10,2003. Royal Society of Chemistry, Cambridge, pp. 211-214, 8th Gluten Workshop, Viterbo (Italy), 8/09/03. <http://www.unitus.it/confsem/gluten/Abstract%20definitivo4.pdf>

Large-deformation properties of wheat flour and gluten dough in uni- and biaxial deformation. / Sliwinski, E.L.; Kolster, P.; van Vliet, T.
The Gluten Proteins: 8th Gluten Workshop, Viterbo (Italy), September 8-10,2003. ed. / D Lafiandra; S Masi; R d'Ovidio. Cambridge: Royal Society of Chemistry, 2004. p. 211-214.

Research output: Chapter in Book/Report/Conference proceeding › Conference paper › Academic

TY - GEN

T1 - Large-deformation properties of wheat flour and gluten dough in uni- and biaxial deformation

AU - Sliwinski, E.L.

AU - Kolster, P.

AU - van Vliet, T.

N1 - F754

PY - 2004

Y1 - 2004

M3 - Conference paper

SN - 9780854046331

SP - 211

EP - 214

BT - The Gluten Proteins: 8th Gluten Workshop, Viterbo (Italy), September 8-10,2003

A2 - Lafiandra, D

A2 - Masi, S

A2 - d'Ovidio, R

PB - Royal Society of Chemistry

CY - Cambridge

T2 - 8th Gluten Workshop, Viterbo (Italy)

Y2 - 8 September 2003 through 10 September 2003

ER -