Non-linear creep-recovery measurements as a tool for evaluating the viscoelastic properties of wheat flour dough
- Author
- Filip Van Bockstaele (UGent) , Ingrid De Leyn (UGent) , Mia Eeckhout (UGent) and Koen Dewettinck (UGent)
- Organization
- Keywords
- BEHAVIOR, GLUTEN, DURUM-WHEAT, LARGE-DEFORMATION, RHEOLOGICAL PROPERTIES, BREAD-MAKING QUALITY, Burgers model, Dough rheology, Bread volume, Wheat flour, Creep-recovery, Non-linear, SHEAR, CRYSTALLIZATION, COMPONENTS, PROTEINS
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Citation
Please use this url to cite or link to this publication: http://hdl.handle.net/1854/LU-2605636
- MLA
- Van Bockstaele, Filip, et al. “Non-Linear Creep-Recovery Measurements as a Tool for Evaluating the Viscoelastic Properties of Wheat Flour Dough.” JOURNAL OF FOOD ENGINEERING, vol. 107, no. 1, 2011, pp. 50–59, doi:10.1016/j.jfoodeng.2011.06.001.
- APA
- Van Bockstaele, F., De Leyn, I., Eeckhout, M., & Dewettinck, K. (2011). Non-linear creep-recovery measurements as a tool for evaluating the viscoelastic properties of wheat flour dough. JOURNAL OF FOOD ENGINEERING, 107(1), 50–59. https://doi.org/10.1016/j.jfoodeng.2011.06.001
- Chicago author-date
- Van Bockstaele, Filip, Ingrid De Leyn, Mia Eeckhout, and Koen Dewettinck. 2011. “Non-Linear Creep-Recovery Measurements as a Tool for Evaluating the Viscoelastic Properties of Wheat Flour Dough.” JOURNAL OF FOOD ENGINEERING 107 (1): 50–59. https://doi.org/10.1016/j.jfoodeng.2011.06.001.
- Chicago author-date (all authors)
- Van Bockstaele, Filip, Ingrid De Leyn, Mia Eeckhout, and Koen Dewettinck. 2011. “Non-Linear Creep-Recovery Measurements as a Tool for Evaluating the Viscoelastic Properties of Wheat Flour Dough.” JOURNAL OF FOOD ENGINEERING 107 (1): 50–59. doi:10.1016/j.jfoodeng.2011.06.001.
- Vancouver
- 1.Van Bockstaele F, De Leyn I, Eeckhout M, Dewettinck K. Non-linear creep-recovery measurements as a tool for evaluating the viscoelastic properties of wheat flour dough. JOURNAL OF FOOD ENGINEERING. 2011;107(1):50–9.
- IEEE
- [1]F. Van Bockstaele, I. De Leyn, M. Eeckhout, and K. Dewettinck, “Non-linear creep-recovery measurements as a tool for evaluating the viscoelastic properties of wheat flour dough,” JOURNAL OF FOOD ENGINEERING, vol. 107, no. 1, pp. 50–59, 2011.
@article{2605636, author = {{Van Bockstaele, Filip and De Leyn, Ingrid and Eeckhout, Mia and Dewettinck, Koen}}, issn = {{0260-8774}}, journal = {{JOURNAL OF FOOD ENGINEERING}}, keywords = {{BEHAVIOR,GLUTEN,DURUM-WHEAT,LARGE-DEFORMATION,RHEOLOGICAL PROPERTIES,BREAD-MAKING QUALITY,Burgers model,Dough rheology,Bread volume,Wheat flour,Creep-recovery,Non-linear,SHEAR,CRYSTALLIZATION,COMPONENTS,PROTEINS}}, language = {{eng}}, number = {{1}}, pages = {{50--59}}, title = {{Non-linear creep-recovery measurements as a tool for evaluating the viscoelastic properties of wheat flour dough}}, url = {{http://doi.org/10.1016/j.jfoodeng.2011.06.001}}, volume = {{107}}, year = {{2011}}, }
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