The Relationship between Viscosity, Elasticity and Plastic Strength of a Soft Material as Illustrated by Some Mechanical Properties of Flour Dough. IV. The Separate Contributions of Gluten and Starch

✍ Scribed by Schofield, R. K.; Blair, G. W. S.

• Book ID: 120134404
• Publisher: The Royal Society
• Year: 1937
• Tongue: English
• Weight: 429 KB
• Volume: 160
• Category: Article
• ISSN: 0962-8444
• DOI: 10.1098/rspa.1937.0096