Idriss Mohammed
Department of Food Rheology, Institute for Food Technology and Food Chemistry, Technical University of Berlin, Sekr. KL-H1, Konigin-Luise-Str. 22, D-14195 Berlin, Germany
Abdelrahman R. Ahmed
Department of Food Rheology, Institute for Food Technology and Food Chemistry, Technical University of Berlin, Sekr. KL-H1, Konigin-Luise-Str. 22, D-14195 Berlin, Germany
B. Senge
Department of Food Rheology, Institute for Food Technology and Food Chemistry, Technical University of Berlin, Sekr. KL-H1, Konigin-Luise-Str. 22, D-14195 Berlin, Germany
PDF Fulltext XML References Citation
How to cite this article
Idriss Mohammed, Abdelrahman R. Ahmed and B. Senge, 2011. Dynamic Rheological Properties of Chickpea and Wheat Flour Doughs. Journal of Applied Sciences, 11: 3405-3412.
DOI: 10.3923/jas.2011.3405.3412
URL: https://scialert.net/abstract/?doi=jas.2011.3405.3412
DOI: 10.3923/jas.2011.3405.3412
URL: https://scialert.net/abstract/?doi=jas.2011.3405.3412