Research Article
Dynamic Rheological Properties of Chickpea and Wheat Flour Doughs
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