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Effect of Added Arabinoxylans Isolated from Good and Poor Chapati Making Wheat Varieties on Rheological Properties of Dough and Chapati Making Quality
Mysore S. Hemalatha, Ragu Sai Manohar, Paramahans V. Salimath, Ummiti J. S. Prasada Rao
Food Nutr. Sci. Vol.4 No.9, August 20, 2013  DOI: 10.4236/fns.2013.49116
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Evaluation of Rheometry Amplitude Sweep Cross-Over Point as an Index of Flexibility for HA Fillers
Åke Öhrlund
J. Cosmetics., Dermatol. Sci. Appl. Vol.8 No.2, June 21, 2018  DOI: 10.4236/jcdsa.2018.82008
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Physicochemical Properties of Edible Seed Hemicelluloses
Felipe Domingos de Sousa, Marjory Lima Holanda-Araújo, José Roberto Rodrigues de Souza, Rafael de Souza Miranda, Rafael Raimundo Almeida, Eneas Gomes-Filho, Nágila Maria Pontes-Ricardo, Ana Cristina Oliveira Monteiro-Moreira, Renato de Azevedo Moreira
OALIBJ Vol.4 No.6, June 08, 2017  DOI: 10.4236/oalib.1103683
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The Rheological Behavior of Human Blood—Comparison of Two Models
Zineb Mimouni
Open J. Biophys. Vol.6 No.2, April 14, 2016  DOI: 10.4236/ojbiphy.2016.62004
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Rheological Characterization Bovine Serum Albumin Gels Induced by High Hydrostatic Pressure
Serena De Maria, Giovanna Ferrari, Paola Maresca
Food Nutr. Sci. Vol.6 No.9, June 12, 2015  DOI: 10.4236/fns.2015.69080
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