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Non-linear rheological behavior of gluten-free flour doughs and correlations of LAOS parameters with gluten-free bread properties
Predicting loaf volume development of gluten free baked products to have similar properties to wheat products remains a challenge and there is no good marker for loaf volume. Large Amplitude Oscillatory Shear (LAOS) flow ...
The effect of fiber surface treatments on the tensile and water sorption properties of polypropylene-luffa fiber composites
The effects of coupling agents on the mechanical, morphological, and water sorption properties of luffa fiber (LF)/polypropylene(PP) composites were studied. In order to enhance the interfacial interactions between the PP ...