The relationship between viscosity, elasticity and plastic strength of a soft material as illustrated by some mechanical properties of flour dough IV - The separate contributions of gluten and starch

被引：43

作者：

Schofield, RK

Blair, GWS

机构：

来源：

PROCEEDINGS OF THE ROYAL SOCIETY OF LONDON SERIES A-MATHEMATICAL AND PHYSICAL SCIENCES | 1937年 / 160卷 / A900期

关键词：

D O I：

10.1098/rspa.1937.0096

中图分类号：

O [数理科学和化学]; P [天文学、地球科学]; Q [生物科学]; N [自然科学总论];

学科分类号：

07 ; 0710 ; 09 ;

摘要：

引用

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页码：0087 / 0094

页数：8

相关论文

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Astbury W.T., 1933, FUNDAMENTALS FIBRE S

[2] A study of some physical properties of flour doughs in relation to their bread-making qualities [J].

Halton, P .

JOURNAL OF PHYSICAL CHEMISTRY, 1936, 40 (05) :561-580

[3] The relationship between viscosity elasticity and plastic strength of a soft material as illustrated by some mechanical properties of flour dough - III [J].

Schofield, RK ;

Blair, GWS .

PROCEEDINGS OF THE ROYAL SOCIETY OF LONDON SERIES A-CONTAINING PAPERS OF A MATHEMATICAL AND PHYSICAL CHARACTER, 1933, 141 (843) :72-85

[4] The relationship between viscosity, elasticity and plastic strength of soft materials as illustrated by some mechanical properties of flour doughs I [J].

Schofield, RK ;

Blair, GWS .

PROCEEDINGS OF THE ROYAL SOCIETY OF LONDON SERIES A-CONTAINING PAPERS OF A MATHEMATICAL AND PHYSICAL CHARACTER, 1932, 138 (836) :707-U12

[5] The relationship between viscosity, elasticity and plastic strength of a soft matertal as illustrated by some mechanical properties of flour dough - II [J].

Schofield, RK ;

Blair, GWS .

PROCEEDINGS OF THE ROYAL SOCIETY OF LONDON SERIES A-CONTAINING PAPERS OF A MATHEMATICAL AND PHYSICAL CHARACTER, 1933, 139 (839) :557-566