Ghent University Academic Bibliography

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2017
- A1
- journalArticle
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 Mark
2011
- A1
- journalArticle
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 Mark
2008
- A1
- journalArticle
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 Mark
- A1
- journalArticle
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 Mark