Glutograph 'E': A Simple Rheometer to Measure Quality of Cooked Pasta
Glutograph ‘E’ was designed to determine the stretch and relaxation properties of wet gluten. Usage of this equipment to evaluate the cooked pasta texture has not been reported and thus is the goal of this research. Procedure development involved the evaluation of the number of impulses, relaxation...
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| Format: | Others |
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North Dakota State University
2018
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| Online Access: | https://hdl.handle.net/10365/28180 |