Rheological Characterization of the Dough with Added Dietary Fiber by Rheometer: A Review
نویسندگان
چکیده
منابع مشابه
A review of dough rheological models used in numerical applications
The motivation for this work is to propose a first thorough review of dough rheological models used in numerical applications. Although many models have been developed to describe dough rheological characteristics, few of them are employed by researchers in numerical applications. This article reviews them in detail and attempts to provide new insight into the use of dough rheological models.
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ژورنال
عنوان ژورنال: Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Food Science and Technology
سال: 2020
ISSN: 2344-5300,2344-2344
DOI: 10.15835/buasvmcn-fst:2019.0034