Dough Rheology and Baked Product Texture
Latest Publications

TOTAL DOCUMENTS

16

(FIVE YEARS 0)

H-INDEX

7

(FIVE YEARS 0)

Published By Springer US

9781461282075, 9781461308614

Latest Documents Most Cited Documents Contributed Authors Related Sources Related Keywords

Rheological Properties of Cereal Carbohydrates

Dough Rheology and Baked Product Texture ◽

10.1007/978-1-4613-0861-4_4 ◽

1990 ◽

pp. 111-155 ◽

Cited By ~ 7

Author(s):

Jean-Louis Doublier

Keyword(s):

Rheological Properties

Download Full-text

Rheology in Process Engineering

Dough Rheology and Baked Product Texture ◽

10.1007/978-1-4613-0861-4_12 ◽

1990 ◽

pp. 473-495

Author(s):

Rudolph Leschke

Keyword(s):

Process Engineering

Download Full-text

Basic Principles of Food Texture Measurement

Dough Rheology and Baked Product Texture ◽

10.1007/978-1-4613-0861-4_6 ◽

1990 ◽

pp. 331-341 ◽

Cited By ~ 5

Author(s):

Malcolm C. Bourne

Keyword(s):

Texture Measurement ◽

Basic Principles ◽

Food Texture

Download Full-text

Fundamental Aspects of Dough Rheology

Dough Rheology and Baked Product Texture ◽

10.1007/978-1-4613-0861-4_1 ◽

1990 ◽

pp. 1-28 ◽

Cited By ~ 11

Author(s):

Juan A. Menjivar

Keyword(s):

Dough Rheology

Download Full-text

Influences of the Glassy and Rubbery States on the Thermal, Mechanical, and Structural Properties of Doughs and Baked Products

Dough Rheology and Baked Product Texture ◽

10.1007/978-1-4613-0861-4_5 ◽

1990 ◽

pp. 157-330 ◽

Cited By ~ 52

Author(s):

Harry Levine ◽

Louise Slade

Keyword(s):

Structural Properties ◽

Mechanical And Structural Properties ◽

Baked Products

Download Full-text

Rheological Properties of Cereal Proteins

Dough Rheology and Baked Product Texture ◽

10.1007/978-1-4613-0861-4_3 ◽

1990 ◽

pp. 67-110 ◽

Cited By ~ 4

Author(s):

Ann-Charlotte Eliasson

Keyword(s):

Rheological Properties ◽

Cereal Proteins

Download Full-text

The Viscoelastic Properties of Wheat Flour Doughs

Dough Rheology and Baked Product Texture ◽

10.1007/978-1-4613-0861-4_2 ◽

1990 ◽

pp. 29-66 ◽

Cited By ~ 25

Author(s):

J. M. Faubion ◽

R. Carl Hoseney

Keyword(s):

Wheat Flour ◽

Viscoelastic Properties

Download Full-text

Rheological and Engineering Aspects of the Sheeting and Laminating of Doughs

Dough Rheology and Baked Product Texture ◽

10.1007/978-1-4613-0861-4_14 ◽

1990 ◽

pp. 513-555 ◽

Cited By ~ 3

Author(s):

Leon Levine ◽

Bruce A. Drew

Download Full-text

Application of Rheology in the Cookie and Cracker Industry

Dough Rheology and Baked Product Texture ◽

10.1007/978-1-4613-0861-4_8 ◽

1990 ◽

pp. 363-384 ◽

Cited By ~ 8

Author(s):

Hamed Faridi

Download Full-text

Practical Texture Measurements of Cereal Foods

Dough Rheology and Baked Product Texture ◽

10.1007/978-1-4613-0861-4_15 ◽

1990 ◽

pp. 557-571 ◽

Cited By ~ 5

Author(s):

Malcolm C. Bourne

Download Full-text