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GrainGenes Reference Report: JCS-39-37

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Reference	JCS-39-37
Title	Rheological properties of biscuit dough from different cultivars, and relationship to baking characteristics
Journal	Journal of Cereal Science
Year	2004
Volume	39
Pages	37-46
Author	Lene PA Kaack K Bergsoe MN Adler-Nissen J
Keyword	[ Hide all but 1 of 24 ] baking biscuit control creep-recovery deformation delta difference diversity dough dough rheology flour food model parameters performance protein content regression rheological properties stress-relaxation validation viscoelasticity water water absorption wheat-flour doughs

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