한국유변학회:학술대회논문집 (Proceedings of the Korean Society of Rheology Conference)
- 한국유변학회 2001년도 Australian-Korean Rheology Conference 2001
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- Pages.159.1-159
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- 2001
The rheology of bread dough made from four commercial flours
- M Keentok (Quality Wheat Cooperative Research Centre Ltd, North Ryde 1670, Australia, Department of Meachanical and Mechatronic Engineering, University of Sydeny) ;
- Newberry, M-P (Quality Wheat Cooperative Research Centre Ltd, North Ryde 1670, Australia, Department of Meachanical and Mechatronic Engineering, University of Sydeny) ;
- P Gras (Quality Wheat Cooperative Research Centre Ltd, North Ryde 1670, Australia, CSIRO Plant Industry. Grain Quality Research Laboratory) ;
- F Bekes (Quality Wheat Cooperative Research Centre Ltd, North Ryde 1670, Australia, CSIRO Plant Industry. Grain Quality Research Laboratory) ;
- Tanner, R-I (Quality Wheat Cooperative Research Centre Ltd, North Ryde 1670, Australia, Department of Meachanical and Mechatronic Engineering, University of Sydeny)
- 발행 : 2001.09.01