Open AccessRheology and texture of doughs: applications on wheat and corn
Author(s) -
Eduardo RodríguezSandoval,
Alejandro Fernández Quintero,
Alfredo Ayala Aponte
Publication year - 2005
Publication title -
ingeniería e investigación/ingeniería e investigación
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.204
H-Index - 12
eISSN - 2248-8723
pISSN - 0120-5609
DOI - 10.15446/ing.investig.v25n1.14629
Subject(s) - rheology , texture (cosmology) , viscoelasticity , ingredient , food science , agricultural engineering , materials science , engineering , computer science , chemistry , composite material , artificial intelligence , image (mathematics)