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Effect of shear rate on microstructure and rheological properties of sheared wheat doughs

contributor authorD. Peressini
contributor authorS.H. Peighambardoust
contributor authorR.J. Hamer
contributor authorA. Sensidoni
contributor authorA.J. van der Goot
date accessioned2020-03-10T21:17:23Z
date available2020-03-10T21:17:23Z
date issued2008
identifier other2wAXAj3K2Ufkv9LN2quuvkvSHKqbjDQgPR8rzmojbC_1Elm3fi.pdf
identifier urihttps://libsearch.um.ac.ir:443/fum/handle/fum/306597?locale-attribute=fa&show=full
formatgeneral
languageEnglish
publisherElsevier Science
titleEffect of shear rate on microstructure and rheological properties of sheared wheat doughs
typeJournal Paper
contenttypeFulltext
contenttypeFulltext
identifier padid1931197
identifier doi10.1016/j.jcs.2007.10.008
journal titleJournal of Cereal Science
coverageAcademic
pages426-438
journal volume48
journal issue2
filesize2130332
citations3


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