Rheological characterisation of gluten from extensibility measurement
A simple tensile test set-up was built and attached to an Instron 5566 to determine gluten extensibility, comparing the performance of strong and weak flour mixed for various mixing time. In this work, the gluten strip was clamped at two ends and extended upward at the centre by a hook at speed of 3...
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| Format: | Article |
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Elsevier BV
2008
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