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AACC 1983: Determination of rheological properties of wheat flour using the alveograph. AACC-1983.54.30 A 1-8 Bartolucci, J. C., Launay, B., Bar, C., Branland, G., Tharrault, J. F., Renard, C. 1998

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ISO 5530/4-1983: Wheat flour — Physical characteristics of doughs — Part 4.: Determination of rheological properties using an alveograph. Matuz, J., Véha, A., Markovics, E. 1999. Az évjárat hatása a szegedi

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rotational rheometer for determination of the rheological properties of Monascus ruber CCT 3802. J. Biotechnol. 2 , 29–35. Ninow J L Construction and application a vane system in a

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Lucey, J. A., Tamehana, M., Singh, H. & Munro, P. A. (2000): Rheological properties of milk gels formed by a combination of rennet and glucono-delta-lactone. J. Dairy Res. , 67 , 415-427. Rheological properties of milk gels

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Jood, S., Schofield, J.D., Tsiami, A.A., Bollecker, S. 2000. Effect of composition of glutenin subfractions on rheological properties of wheat. J. Food Biochem. 24 :275–298. Bollecker S

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, M., Uri, Cs., Elek, Á., Mars, É., Győri, Z. 2006. Connections between glutenin proteins and rheological properties of winter wheat. Cereal Research Communications 34 :693–696. Győri Z

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Acta Alimentaria
Authors: G. Balázs, I. Baracskai, M. Nádosi, A. Harasztos, F. Békés, and S. Tömösközi

23–26. Chanvrier, H., Uthayakumaran, S. & Lillford, P. (2007): Rheological properties of wheat flour processed at low levels of hydration: Influence of starch and gluten. J. Cereal Sci. , 45 , 263

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: Physical characteristics of doughs. Part 1: Determination of water absorption and rheological properties using farinograph. ISO 7971-2, 1995. Cereals — Determination of bulk density, called “mass per hectolitre

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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 rheological property [ 2

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Cereal Research Communications
Authors: T. Abonyi, S. Tömösközi, M. Budai, Sz. Gergely, É. Scholz, D. Lásztity, and R. Lásztity

Lásztity, R. 1969. The role of disulfide bonds in the development of the rheological properties of gluten. Periodica Polyt. Chem. Eng. (Budapest) 13 :239–248. Lásztity R. The role of

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