Rheological properties of wheat flour doughs I.-Method for determining the large deformation and rupture properties in simple tension.

Autor: Tschoegl, N. W., Rinde, J. A., Smith, T. L.
Zdroj: Journal of the Science of Food & Agriculture; Feb1970, Vol. 21 Issue 2, p65-70, 6p
Databáze: Complementary Index
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