검색결과 : 4건
| No. | Article |
|---|---|
| 1 |
A novel laboratory scale method for studying heat treatment of cake flour Chesterton AKS, Wilson DI, Sadd PA, Moggridge GD Journal of Food Engineering, 144, 36, 2015 |
| 2 |
Rheological characterisation of cake batters generated by planetary mixing: Comparison between untreated and heat-treated wheat flours Meza BE, Chesterton AKS, Verdini RA, Rubiolo AC, Sadd PA, Moggridge GD, Wilson DI Journal of Food Engineering, 104(4), 592, 2011 |
| 3 |
Rheological characterisation of cake batters generated by planetary mixing: Elastic versus viscous effects Chesterton AKS, Meza BE, Moggridge GD, Sadd PA, Wilson DI Journal of Food Engineering, 105(2), 332, 2011 |
| 4 |
Modelling of shear rate distribution in two planetary mixtures for studying development of cake batter structure Chesterton AKS, Moggridge GD, Sadd PA, Wilson DI Journal of Food Engineering, 105(2), 343, 2011 |