A review on rheological properties and measurements of dough and gluten

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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Bibliographic Details
Main Authors: Abang Zaidel, Dayang Norulfairuz, Chin, Nyuk Ling, Yusof, Yus Aniza
Format: Article
Language:English
Published: Asian Network for Scientific Information 2010
Online Access:http://psasir.upm.edu.my/id/eprint/12841/
http://psasir.upm.edu.my/id/eprint/12841/1/A%20review%20on%20rheological%20properties%20and%20measurements%20of%20dough%20and%20gluten.pdf

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