Capillary viscometry of wheat flour dough using exception method of ingoing pressure losses. Scientific journal NRU ITMO Series Processes and Food Production Equipment

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ISSN:2072-2389

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SEPTEMBER 2011 (published: 01.09.2011)

Number 2(12)

Home > Issue > Capillary viscometry of wheat flour dough using exception method of ingoing pressure losses.

Capillary viscometry of wheat flour dough using exception method of ingoing pressure losses.

Aret V.A., Scherbakov A.S.

Rheological investigation of white wheat flour dough using exception method of ingoing pressure losses at the capillary viscometer were carried out
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Keywords: rheology, dough, capillary viscometer

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