Modeling the viscoelastic behavior of wheat flour dough prepared from a wide range of formulations

Published 2019 View Full Article

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Title
Modeling the viscoelastic behavior of wheat flour dough prepared from a wide range of formulations
Authors
Keywords
Power-law gel model, Burgers model, Linear viscoelastic behavior, Non-linear viscoelastic behavior, Wheat flour dough
Journal
FOOD HYDROCOLLOIDS
Volume -, Issue -, Pages -
Publisher
Elsevier BV
Online
2019-05-21
DOI
10.1016/j.foodhyd.2019.05.030

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