Academic Bibliography

Search 200 years of publications by Ghent University researchers.

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Composition, granular structure, and pasting properties of native starch extracted from Plectranthus edulis (Oromo dinich) tubers

Tom Hellemans (UGent) , Gifty Abera Geleta (UGent) , Ingrid De Leyn (UGent) , Paul Van Der Meeren (UGent) , Koen Dewettinck (UGent) , Mia Eeckhout (UGent) , Bruno De Meulenaer (UGent) and Filip Van Bockstaele (UGent)

(2017) JOURNAL OF FOOD SCIENCE. 82(12). p.2794-2804
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Non-linear creep-recovery measurements as a tool for evaluating the viscoelastic properties of wheat flour dough

Filip Van Bockstaele (UGent) , Ingrid De Leyn (UGent) , Mia Eeckhout (UGent) and Koen Dewettinck (UGent)

(2011) JOURNAL OF FOOD ENGINEERING. 107(1). p.50-59
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- journalArticle
- A1
Rheological properties of wheat flour dough and the relationship with bread volume. I: Creep-recovery measurements

Filip Van Bockstaele (UGent) , Ingrid De Leyn (UGent) , Mia Eeckhout (UGent) and Koen Dewettinck (UGent)

(2008) CEREAL CHEMISTRY. 85(6). p.753-761
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- journalArticle
- A1
Rheological properties of wheat flour dough and their relationship with bread volume. II: Dynamic oscillation measurements

Filip Van Bockstaele (UGent) , Ingrid De Leyn (UGent) , Mia Eeckhout (UGent) and Koen Dewettinck (UGent)

(2008) CEREAL CHEMISTRY. 85(6). p.762-768