Rheology of low-to intermediate-moisture whole wheat flour doughs
- Author
- MACKEY, K. L; OFOLI, R. Y
ARS, ERRC, Philadelphia PA, United States - Source
Cereal chemistry. 1990, Vol 67, Num 3, pp 221-226, 6 p ; ref : 17 ref
- CODEN
- CECHAF
- ISSN
- 0009-0352
- Scientific domain
- Agronomy, agriculture, phytopathology; Food science technology
- Publisher
- American Association of Cereal Chemists, St. Paul, MN
- Publication country
- United States
- Document type
- Article
- Language
- English
- Keyword (fr)
- Blé Extrusion Farine céréale Humidité Modèle mathématique Propriété rhéologique Pâte Température Viscosité
- Keyword (en)
- Wheat Extrusion Cereal flour Humidity Mathematical model Rheological properties Paste Temperature Viscosity
- Keyword (es)
- Trigo Extrusión Harina cereal Humedad Modelo matemático Propiedad rheológica Pasta Temperatura Viscosidad
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B03 Cereal and baking product industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 19643241
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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