Non-linear rheological (LAOS) behavior of sourdough-based dough

Yildirim-Mavis C., Yilmaz M. T., Dertli E., Arıcı M., Özmen D.

Food Hydrocolloids, vol.96, pp.481-492, 2019 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 96
  • Publication Date: 2019
  • Doi Number: 10.1016/j.foodhyd.2019.05.055
  • Journal Name: Food Hydrocolloids
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.481-492
  • Keywords: Sourdough, LAOS parameters, Non-linear rheology, Lissajous-bowditch curves, AMPLITUDE OSCILLATORY SHEAR, LACTIC-ACID BACTERIA, ORAL PROCESSING BEHAVIOR, WHEAT SOURDOUGH, LACTOBACILLUS-BREVIS, SHELF-LIFE, BREAD, FERMENTATION, GLUTEN, OPTIMIZATION
  • Yıldız Technical University Affiliated: Yes