검색결과 : 4건
| No. | Article |
|---|---|
| 1 |
Image analysis of dough development: Impact of mixing parameters and wheat cultivar on the gluten phase distribution Van der Mijnsbrugge A, Auger F, Frederix S, Morel MH Journal of Food Engineering, 171, 102, 2016 |
| 2 |
Effects of cysteine and mixing conditions on white/whole dough rheological properties Angioloni A, Rosa MD Journal of Food Engineering, 80(1), 18, 2007 |
| 3 |
Experimental and numerical simulation of dough kneading in filled geometries Binding DM, Couch MA, Sujatha KS, Webster MF Journal of Food Engineering, 58(2), 111, 2003 |
| 4 |
An experimental study of the peeling of dough from solid surfaces Couch MA, Binding DM Journal of Food Engineering, 58(4), 299, 2003 |