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Biaxial extensional viscosity in wheat flour dough during baking

Fernanda Maria Vanin T Lucas; G Trystram; C Michon

Journal of Food Engineering London v. 236, p. 29-35, 2018

Available at FZEA - Fac. Zoot. Eng. de Alimentos (PCD 2018 Bia )(GetIt)

Title:
Biaxial extensional viscosity in wheat flour dough during baking
Author: Fernanda Maria Vanin
T Lucas; G Trystram; C Michon
Subjects: REOLOGIA; FARINHA DE TRIGO; COZIMENTO; ENGENHARIA DE ALIMENTOS; Lubricated Squeezing Flow; Biaxial Extensional Viscosity; Viscoelasticity; Physical Chemistry
Is Part Of: Journal of Food Engineering London v. 236, p. 29-35, 2018
Notes: Disponível em: <https://doi.org/10.1016/j.jfoodeng.2018.05.007>. Acesso em: 11 set. 2019
Publisher: London
Creation Date: 2018
Format: p. 29-35.
Language: English

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