SHEAR-STRESS RELAXATION OF WHEAT-FLOUR DOUGH AND GLUTEN

被引：39

作者：

BOHLIN, L

CARLSON, TLG

机构：

来源：

COLLOIDS AND SURFACES | 1981年 / 2卷 / 01期

关键词：

D O I：

10.1016/0166-6622(81)80053-4

中图分类号：

O64 [物理化学（理论化学）、化学物理学];

学科分类号：

070304 ; 081704 ;

摘要：

引用

页码：59 / 69

页数：11

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CARLSON, TLG ;

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[6]

BOHLIN L, 1979, CEREAL CHEM

[7] ANALYSIS OF STRESS RELAXATION EXPERIMENTS [J].

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CALLENS, A .

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[8]

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[9]

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[10]

FUNTBARDAVID CB, 1975, CEREAL CHEM, V52, pR154