Sökning: "Theofanis Georgopoulos"

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  1. 1. Rheological properties of wheat flour dough and gluten. Effect of water content and native lipids

    Författare :Theofanis Georgopoulos; Livsmedelsteknik; []
    Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY;

    Sammanfattning : Dough is the intermediate product in the transformation of fluurs to bread or to other baked products. Rheological properties of dough and gluten are important since they affect the quality of the baked product. They are also important because the provide information on dough structure. LÄS MER