Short- and Long-Range Interactions Governing the Viscoelastic Properties during 
Wheat Dough and Model Dough Development

Schiedt, Birgitta; Baumann, A.; Conde-Petit, B.; Vilgis, Thomas A.

doi:10.1111/jtxs.12027

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Short- and Long-Range Interactions Governing the Viscoelastic Properties during Wheat Dough and Model Dough Development

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Schiedt, Birgitta
Dept. Kremer: Polymer Theory, MPI for Polymer Research, Max Planck Society;

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Vilgis, Thomas A.
Dept. Kremer: Polymer Theory, MPI for Polymer Research, Max Planck Society;

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Schiedt, B., Baumann, A., Conde-Petit, B., & Vilgis, T. A. (2013). Short- and Long-Range Interactions Governing the Viscoelastic Properties during Wheat Dough and Model Dough Development. Journal of Texture Studies, 44(4), 317-332. doi:10.1111/jtxs.12027.

Cite as: https://hdl.handle.net/11858/00-001M-0000-0014-3AA0-1

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