Using ultrasound to investigate relaxation and resonance phenomena in wheat flour dough
This thesis is based on observations of the physical properties of wheat flour dough using ultrasonic measurements. Three frequency ranges were used in the study, low frequencies (near 40 kHz), intermediate frequencies (1 to 5 MHz, where bubble resonance effects are apparent), and high frequencies...
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| Language: | en_US |
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2007
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| Online Access: | http://hdl.handle.net/1993/2831 |