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more general categories information about this item Biological Sciences Biological Sciences biochemistry (102540) biochemical compounds (82890) amino acids, peptides and proteins (29753) amino acids (5838) sulfur amino acids (847) cysteine (391) Calendar Year Calendar Year Year (337475) 2007 (28801) 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) grain foods (316) whole grain foods (161) wheat products (5230) wheat flour (538) Food and Human Nutrition Food and Human Nutrition food science (22492) food additives (1121) food technology (8197) food processing (5550) kneading (15) foods (20022) dough (619) flour (1448) wheat flour (538) Physical and Chemical Sciences Physical and Chemical Sciences chemical substances (129118) biochemical compounds (82878) amino acids, peptides and proteins (29751) amino acids (5838) sulfur amino acids (847) cysteine (391) chemical compounds (78840) organic compounds (57444) organic sulfur compounds (2156) sulfur amino acids (847) cysteine (391) technical chemicals (15701) additives (2065) food additives (1116) physics (54990) mechanics (7327) velocity (204) mechanical properties (1543) elasticity (mechanics) (96) physical properties (32618) adhesion (522) texture (2076) rheological properties (2747) storage modulus (192) viscoelasticity (343) Plant Science and Plant Products Plant Science and Plant Products plant products (54974) grain products (16323) grain foods (316) whole grain foods (161) wheat products (5230) wheat flour (538) Reference Types Reference Types Journal (337546) Research, Technology and Engineering Research, Technology and Engineering technology (49139) processing technology (28127) mixing (903) Abstract of Article: Will be presented in next release Date Last Accessed: Accessed January 20, 2015 Title of Article: Effects of cysteine and mixing conditions on white/whole dough rheological properties Author(s) of Article: Will be identified in next release Citation: Journal of food engineering 2007 v.80 no.1 pp. 18-23 Click to View: (Click to View) Date of Publication: 2007 Location of Article: http://pubag.nal.usda.gov/pubag/article.xhtml?id=694805 Name of Publication: Journal of food engineering Publishing Company: Will be identified in next release Accession Number: 236010
