ISO 5530/4-1983: Wheat flour — Physical characteristics of doughs — Part 4.: Determination of rheologicalproperties using an alveograph.
Matuz, J., Véha, A., Markovics, E. 1999. Az évjárat hatása a szegedi
Authors:A. Keles, Y. Dogruer, G. Ucar, and A. Guner
Lucey, J. A., Tamehana, M., Singh, H. & Munro, P. A. (2000): Rheologicalproperties of milk gels formed by a combination of rennet and glucono-delta-lactone. J. Dairy Res. , 67 , 415-427.
Rheologicalproperties of milk gels
Authors:T. Vyhnánek, E. Halouzková, and P. Martinek
: Physical characteristics of doughs. Part 1: Determination of water absorption and rheologicalproperties using farinograph.
ISO 7971-2, 1995. Cereals — Determination of bulk density, called “mass per hectolitre
Authors:S. Christopher Gnanaraj, Ramesh Babu Chokkalingam, G. Lizia Thankam, and S.K.M. Pothinathan
performance of fresh concrete and it also affects the mechanical and durability properties of concrete. To make the concrete perform better in mechanical and durability aspects the w/c ratio should be less, but it may affect its rheologicalproperty [ 2