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A simple approach to predicting dough sheeting thickness

Author
FUZHONG QI1 ; DAI, Shao-Cong1 ; NEWBERRY, Marcus P2 ; LOVE, Richard J3 ; TANNER, Roger I1
[1] School of Aerospace, Mechanical and Mechatronic Engineering University of Sydney, Sydney, NSW 2006, Australia
[2] CSIRO Division of Plant Industry, Black Mountain, ACT, Australia
[3] Institute of Food, Nutrition and Human Health Massey University, Palmerston North, New Zealand
Source

Journal of cereal science (Print). 2008, Vol 47, Num 3, pp 489-495, 7 p ; ref : 1/2 p

CODEN
JCSCDA
ISSN
0733-5210
Scientific domain
Agronomy, agriculture, phytopathology; Food science technology
Publisher
Elsevier, Kidlington
Publication country
United Kingdom
Document type
Article
Language
English
Author keyword
Damage function Dough Elastic recoil Sheeting Viscoelasticity
Keyword (fr)
Epaisseur Pâte cuisson Viscoélasticité
Keyword (en)
Thickness Dough Viscoelasticity
Keyword (es)
Espesor Masa de panaderia Viscoelasticidad
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
20358583

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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