Work

Computational modeling of dough sheeting and physical interpretation of the non-linear rheological behavior of wheat flour dough

Year: 2010

Type: article

Source: Journal of Food Engineering

DOI: 10.1016/j.jfoodeng.2010.04.010

Authors: S. Chakrabarti-Bell, J.S. Bergström, E. Lindskog, T. Sridhar

Institutions: General Mills (United States), Monash University

Language: English

Topic: Rheology and Fluid Dynamics Studies

Subfield: Fluid Flow and Transfer Processes

Field: Chemical Engineering

Domain: Physical Sciences

Open Access status: closed

Funders: General Mills, Imperial College London

OpenAlex ID: W2063554902

FWCI: 1.113

Cites: 23

Cited by: 39

Related to: 10