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GrainGenes Journal Report: Journal of Food Engineering

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Journal	Journal of Food Engineering
Source Code	JFE
ISSN Number	0260-8774
URL	http://www.elsevier.com/inca/publications/store/4/0/5/8/6/2/
Paper	Shiau SY and Yeh AI (2004) On-line measurement of rheological properties of wheat flour extrudates with added oxido-reductants, acid, and alkali Journal of Food Engineering 62:193-202. Singh N and Smith AC (1999) Rheological behaviour of different cereals using capillary rheometry. Journal of Food Engineering 39:203-209. Fan JT et al. (1999) A model for the oven rise of dough during baking. Journal of Food Engineering 41:69-77. Letang C et al. (1999) Characterization of wheat flour-water doughs. Part I: Rheometry and microstructure. Journal of Food Engineering 41:121-132.

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