Rheology of cracker dough
The flow of cracker dough is relevant to sheeting where material goes through rollers and is compressed rapidly to large total strains. Cracker doughs prepared in an internal mixer, with varying levels of water and sodium metabisulfite were subject to constant-area squeezing tests at 42 °C on 25.4 m...
Gorde:
| Egile Nagusiak: | , , , |
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| Formatua: | Artigo |
| Hizkuntza: | Inglês |
| Argitaratua: |
De Gruyter
2026-05-01
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| Saila: | Applied Rheology |
| Gaiak: | |
| Sarrera elektronikoa: | https://doi.org/10.1515/arh-2025-0061 |
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