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The Interplay Between the Main Flour Constituents in the Rheological Behaviour of Wheat Flour Dough

Crossref DOI link: https://doi.org/10.1007/s11947-016-1810-2

Published Online: 2016-10-13

Published Print: 2017-02

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

Meerts, Mathieu http://orcid.org/0000-0003-3524-4630
Cardinaels, Ruth

Oosterlinck, Filip

M. Courtin, Christophe

Moldenaers, Paula
Funding

Funding for this research was provided by:

Fonds Wetenschappelijk Onderzoek (doctoral fellowship (aspirantenmandaat))

Fonds Wetenschappelijk Onderzoek (postdoctoral fellowship)

KU Leuven (IDO/12/011)
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License valid from 2016-10-13