Contributions of the main flour constituents to dough rheology, and implications for dough quality and its assessment

Research output: Chapter in Book/Report/Conference proceeding › Conference contribution › Academic

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Original language	English
Title of host publication	Proceedings of the TechConnect World Innovation Conference & Expo, 22-25 May 2016, Washington, USA
Pages	1-4
Publication status	Published - 2016

Cite this

@inproceedings{f895257b5d3e4e3f9e42695421918c13,

title = "Contributions of the main flour constituents to dough rheology, and implications for dough quality and its assessment",

author = "M. Meerts and R.M. Cardinaels and F. Oosterlinck and C. Courtin and P. Moldenaers",

year = "2016",

language = "English",

pages = "1--4",

booktitle = "Proceedings of the TechConnect World Innovation Conference \& Expo, 22-25 May 2016, Washington, USA",

}

Contributions of the main flour constituents to dough rheology, and implications for dough quality and its assessment. / Meerts, M.; Cardinaels, R.M.; Oosterlinck, F. et al.
Proceedings of the TechConnect World Innovation Conference & Expo, 22-25 May 2016, Washington, USA. 2016. p. 1-4.

Research output: Chapter in Book/Report/Conference proceeding › Conference contribution › Academic

TY - GEN

T1 - Contributions of the main flour constituents to dough rheology, and implications for dough quality and its assessment

AU - Meerts, M.

AU - Cardinaels, R.M.

AU - Oosterlinck, F.

AU - Courtin, C.

AU - Moldenaers, P.

PY - 2016

Y1 - 2016

M3 - Conference contribution

SP - 1

EP - 4

BT - Proceedings of the TechConnect World Innovation Conference & Expo, 22-25 May 2016, Washington, USA

ER -