Open AccessRheological models applied to wheat and corn dough
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
eISSN - 2248-8723
pISSN - 0120-5609
DOI - 10.15446/ing.investig.v25n2.14646
Subject(s) - rheology , extensional definition , food science , biological system , materials science , mathematics , chemistry , composite material , geology , biology , paleontology , tectonics