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- W1891982783 abstract "Dynamic rigidity G′, dynamic viscosity η′ and the relaxation spectrum L(t) of dough under periodic shear stress have been obtained. At first, G′ and η′ decreased rapidly with rest time, but maintained a constant value after 60 minutes. Values of both G′ and η′ decreased, and L(t) became flat with the decrease in water absorption and with the temperature. G′ increased slightly with the increase in salt content, but η′ decreased in a low frequency range." @default.
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- W1891982783 date "1958-09-01" @default.
- W1891982783 modified "2023-09-26" @default.
- W1891982783 title "Rheological Studies of Wheat Flour Dough" @default.
- W1891982783 doi "https://doi.org/10.1080/03758397.1958.10857492" @default.
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