A review on rheological properties and measurements of dough and gluten
The field of rheology has seen a wider application in the food industry recently although, it is a complex concept and that most food systems possess non-ideal characteristics. Nevertheless, the rheological behavior of foods are able to be determined using various techniques and equipment. Studies o...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Asian Network for Scientific Information
2010
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| Online Access: | http://psasir.upm.edu.my/id/eprint/12841/1/A%20review%20on%20rheological%20properties%20and%20measurements%20of%20dough%20and%20gluten.pdf http://psasir.upm.edu.my/id/eprint/12841/ http://scialert.net/fulltext/?doi=jas.2010.2478.2490&org=11 |
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