The Impact of Water Content and Mixing Time on the Linear and Non-Linear Rheology of Wheat Flour Dough
Crossref DOI link: https://doi.org/10.1007/s11483-017-9472-9
Published Online: 2017-02-15
Published Print: 2017-06
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Meerts, Mathieu http://orcid.org/0000-0003-3524-4630
Cardinaels, Ruth
Oosterlinck, Filip
Courtin, Christophe M.
Moldenaers, Paula
Funding for this research was provided by:
FWO
Onderzoeksraad, KU Leuven
License valid from 2017-02-15