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Effect of stress on the rheological properties of the blood serum

✍ Scribed by V. I. Gubskii

Publisher
Springer US
Year
1974
Tongue
English
Weight
249 KB
Volume
77
Category
Article
ISSN
0007-4888

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✍ Arya, S. S. ;Parihar, D. B. πŸ“‚ Article πŸ“… 1977 πŸ› John Wiley and Sons 🌐 English βš– 294 KB πŸ‘ 1 views

## Abstract The addition of malonaldehyde (MA) results in significant changes in the visco‐elastic behaviour of wheat flour dough. Incorporation of MA in wheat flour also enhances its rate of maturation during subsequent storage. After storage, MA treated wheat flour had lesser extensibility and hi