Dough characteristics of Irish wheat varieties I. Rheological properties and prediction of baking volume

A. Ktenioudaki, F. Butler, E. Gallagher

Research output: Contribution to journal › Article › peer-review

27 Citations (Scopus)

Original language	Undefined/Unknown
Journal	LWT - Food Science and Technology
DOIs	https://doi.org/10.1016/j.lwt.2010.11.014
Publication status	Published - 2011

Access to Document

@article{8ac2c2afa3734748b2d1a105c75395a4,

title = "Dough characteristics of Irish wheat varieties I. Rheological properties and prediction of baking volume",

author = "A. Ktenioudaki and F. Butler and E. Gallagher",

year = "2011",

doi = "10.1016/j.lwt.2010.11.014",

language = "Undefined/Unknown",

journal = "LWT - Food Science and Technology",

issn = "0023-6438",

publisher = "Academic Press Inc.",

}

TY - JOUR

T1 - Dough characteristics of Irish wheat varieties I. Rheological properties and prediction of baking volume

AU - Ktenioudaki, A.

AU - Butler, F.

AU - Gallagher, E.

PY - 2011

Y1 - 2011

UR - http://www.scopus.com/inward/record.url?eid=2-s2.0-78650516446&partnerID=MN8TOARS

U2 - 10.1016/j.lwt.2010.11.014

DO - 10.1016/j.lwt.2010.11.014

M3 - Article

JO - LWT - Food Science and Technology

JF - LWT - Food Science and Technology

SN - 0023-6438

ER -