Pages that link to "Item:Q1943298"
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The following pages link to Modelling of wheat-flour dough mixing as an open-loop hysteretic process (Q1943298):
Displaying 5 items.
- The complex shear modulus of dough over a wide frequency range (Q377284) (← links)
- Bread dough rheology and recoil. I: Rheology (Q945509) (← links)
- The physics of baking: rheological and polymer molecular structure--function relationships in breadmaking (Q1775655) (← links)
- NMR data analysis of water mobility in wheat flour dough: a computational approach (Q2200335) (← links)
- Expansion of elastic bodies with application in the bread industry (Q2389805) (← links)