Title: The interplay between the main flour constituents in the rheological behaviour of wheat flour dough
Authors: Meerts, Mathieu ×
Cardinaels, Ruth
Oosterlinck, Filip
Courtin, Christophe
Moldenaers, Paula #
Issue Date: 26-Sep-2016
Publisher: Springer New York
Series Title: Food and Bioprocess Technology vol:10 issue:2 pages:249-265
Article number: 10.1007/s11947-016-1810-2
ISSN: 1935-5130
Publication status: published
KU Leuven publication type: IT
Appears in Collections:Centre for Food and Microbial Technology
Chemical Engineering - miscellaneous
Soft Matter, Rheology and Technology Section
× corresponding author
# (joint) last author

Files in This Item:
File Description Status SizeFormat
Meerts Food and Bioprocess Technology.pdf Published 9253KbAdobe PDFView/Open Request a copy

These files are only available to some KU Leuven Association staff members


All items in Lirias are protected by copyright, with all rights reserved.