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Effect of Temperature and Used Ingredients on Rheological Parameters of Pancake Dough Cover

Effect of Temperature and Used Ingredients on Rheological Parameters of Pancake Dough

Acta Technologica Agriculturae
Volume 16 (2013): Issue 3 (September 2013)
By: Peter Hlaváč and  Monika Božiková  
Open Access
|Dec 2013

Authors

Peter Hlaváč

Peter.Hlavac@is.uniag.sk

Monika Božiková

DOI: https://doi.org/10.2478/ata-2013-0016 | Journal eISSN: 1338-5267
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Language: English
Page range: 63 - 66
Published on: Dec 31, 2013
Published by: Slovak University of Agriculture in Nitra
In partnership with: Paradigm Publishing Services
Publication frequency: 4 issues per year
Keywords:
pancake dough,
temperature,
used ingredients,
dynamic and kinematic viscosity,
fluidity
Related subjects:
Engineering,
Introductions and overviews,
Engineering, other

© 2013 Peter Hlaváč, Monika Božiková, published by Slovak University of Agriculture in Nitra
This work is licensed under the Creative Commons License.

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