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more general categories information about this item Biological Sciences Biological Sciences biochemistry (102540) metabolism (18992) energy metabolism (8289) anaerobiosis (3597) fermentation (3507) microbiology (27793) microbial physiology (3804) fermentation (3506) physiology (77074) metabolism (18984) energy metabolism (8288) anaerobiosis (3596) fermentation (3506) microbial physiology (3801) fermentation (3506) Calendar Year Calendar Year Year (337475) 2013 (32153) Economics, Business and Industry Economics, Business and Industry products and commodities (80757) agricultural products (74894) foods (19982) dough (618) flour (1448) wheat flour (538) plant products (54971) grain products (16322) wheat products (5230) wheat flour (538) Food and Human Nutrition Food and Human Nutrition foods (20022) dough (619) flour (1448) wheat flour (538) Physical and Chemical Sciences Physical and Chemical Sciences physics (54990) rheology (281) physical properties (32618) rheological properties (2747) storage modulus (192) viscoelasticity (343) Plant Science and Plant Products Plant Science and Plant Products plant products (54974) grain products (16323) wheat products (5230) wheat flour (538) Reference Types Reference Types Journal (337546) Research, Technology and Engineering Research, Technology and Engineering methodology (66114) new methods (1885) technology (49139) processing technology (28127) fermentation (3507) Abstract of Article: Will be presented in next release Date Last Accessed: Accessed January 20, 2015 Title of Article: Impulse viscoelastic characterization of wheat flour dough during fermentation Author(s) of Article: Will be identified in next release Citation: Journal of food engineering 2013 v.118 no.3 pp. 266-270 Click to View: (Click to View) Date of Publication: 2013 Location of Article: http://pubag.nal.usda.gov/pubag/article.xhtml?id=438195 Name of Publication: Journal of food engineering Publishing Company: Will be identified in next release Accession Number: 74529
