FUNDAMENTAL STUDIES ON DOUGH WITH BRABENDER EXTENSOGRAPH .2. DETERMINATION OF APPARENT ELASTIC MODULUS AND COEFFICIENT OF VISCOSITY OF WHEAT FLOUR DOUGH

被引：8

作者：

MULLER, HG

WILLIAMS, MV

COPPOCK, JBM

EGGITT, PWR

机构：

来源：

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 1962年 / 13卷 / 11期

关键词：

D O I：

10.1002/jsfa.2740131104

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：572 / &

共 15 条

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[4]

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[5] The relationship between conditions governing rupture and flow in flour doughs [J].

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[6]

Halton P, 1938, CEREAL CHEM, V15, P282

[7]

HOUWINK R, 1953, PLASTICITY ELASTICIT

[8]

MALININ NI, 1957, TRUD MOSK TORFANOGO, V6, P61

[9] FUNDAMENTAL STUDIES ON DOUGH WITH BRABENDER EXTENSOGRAPH .1. DETERMINATION OF STRESS-STRAIN CURVES [J].

MULLER, HG ;

WILLIAMS, MV ;

EGGITT, PW ;

COPPOCK, JBM .

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1961, 12 (07) :513-&

[10]

NIKOLAEV BA, 1956, KOLLOID ZH, V18, P67

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