Some articles on rheological properties, properties:
... efforts have been made to understand the relationship between gliadin and glutenin composition and rheological properties of wheat dough ... It is now well understood that the properties of various wheat storage proteins have a major effect on dough rheological properties ... more important than gliadins and LMW glutenins for dough rheological properties ...
Famous quotes containing the word properties:
“The reason why men enter into society, is the preservation of their property; and the end why they choose and authorize a legislative, is, that there may be laws made, and rules set, as guards and fences to the properties of all the members of the society: to limit the power, and moderate the dominion, of every part and member of the society.”
—John Locke (16321704)