Linear and Non-Linear Rheological Properties of Gluten-Free Dough Systems Probed by Fundamental Methods
Gamze Yazar, İlkem Demirkesen
Topics & Concepts
RheologyViscoelasticityGlutenGluten freeFood scienceMaterials scienceQuality (philosophy)Composite materialChemistryPhysicsQuantum mechanicsFood composition and propertiesPolysaccharides Composition and ApplicationsRheology and Fluid Dynamics Studies