Viscometry of wheat flour dough Scientific journal NRU ITMO Series Processes and Food Production Equipment

Series "Processes and Food Production Equipment"

Registration certificate ЭЛ № ФС 77 – 55245 - 04.09.2013
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ISSN:2072-2389

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MARCH 2012 (published: 01.03.2012)

Number 1(13)

Home > Issue > Viscometry of wheat flour dough

UDC 65.33

Viscometry of wheat flour dough

Scherbakov A.S.

Rheological investigation of white wheat flour dough were carried out
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Keywords: rheology, dough, viscometer

This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License

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