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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| தலைமை எழà¯à®¤à¯à®¤à®¾à®³à®°à¯à®•à®³à¯: | , , |
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| வடிவமà¯: | கடà¯à®Ÿà¯à®°à¯ˆ |
| மொழி: | English |
| வெளியீடபà¯à®ªà®Ÿà¯à®Ÿà®¤à¯: |
Asian Network for Scientific Information
2010
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| நிகழà¯à®¨à®¿à®²à¯ˆ அணà¯à®•à®²à¯: | http://psasir.upm.edu.my/12841/ http://psasir.upm.edu.my/12841/ http://psasir.upm.edu.my/12841/ http://psasir.upm.edu.my/12841/1/A%20review%20on%20rheological%20properties%20and%20measurements%20of%20dough%20and%20gluten.pdf |
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