Cereal Chemistry May-June 1975, Volume 52, Number 3 Supplement

Measurement of Fundamental Rheological Properties of Wheat Flour Doughs.
G. E Hibberd and N.S. Parker.
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Dough Rheology at Large Deformations in Simple Tensile Mode.
V. F. Rasper.
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Practical Instruments for Rheological Measurements on Wheat Products.
W. C. Shuey.
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Rheology of Fermenting Dough.
H. Matsumoto, J. Nishiyama, T. Mira, and T. Kuninori.
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Rheology and the Conventional Bread and Biscuit Making Process.
H. G. Muller.
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Rheology and the Continuous Breadmaking Process.
P. J. Frazier, N. W. R. Daniels, and P. W. Russell Eggitt.
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Rheology of Durum Wheat Products.
R. R. Matsuo and G. N. Irvine.
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The Rheology of Concentrated Gliadin Solutions.
J. E. Bernardin.
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Hypothesis for the Structure of Glutenin in Relation to Rheological Properties of Gluten and Dough.
C. T. Greenwood and J. A. D. Ewart.
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Rheological and Thermodynamic Properties of Gluten Gel.
C. B. Funt Bar-David and Ch. H. Lerchenthal.
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Thiol and Disulfide Groups in Dough Rheology.
A. H. Bloksma.
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