Shear and extensional properties of bread doughs affected by their minor components

By J. Rouillé, G. D. Valle, J. Lefebvre, E. Sliwinski, Tony van Vliet. 2005

157 citations recorded by the source corpus.

Subfields: Food Science, Nutrition and Dietetics, Plant Science

View Paper: https://www.semanticscholar.org/paper/7afadf64d99d0881dc84a191ae1e05f77272afe1

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1. H. Mirsaeedghazi
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3. S. M. Mousavi

Citations in the corpus

• Rheometric measurement of dough rheological characteristics and factors affecting it. (2008, background): “Greater amounts of protein in waterstarch-gluten system causes greater G' and lower G" (Rouillé et al., 2005).”