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The complex shear modulus of dough over a wide frequency range
Authors:Valentin Leroy  Karen M. Pitura  Martin G. Scanlon  John H. Page
Affiliation:1. Department of Physics & Astronomy, University of Manitoba, Winnipeg, Manitoba, Canada R3T 2N2;2. Department of Food Science, University of Manitoba, Winnipeg, Manitoba, Canada R3T 2N2;3. Department of Molecular and Cellular Physiology, University of Cincinnati, Cincinnati, Ohio 45267;4. Department of Molecular Genetics, Biochemistry, and Microbiology, University of Cincinnati, Cincinnati, Ohio 45267;1. Università degli Studi di Torino – Dipartimento di Scienze della Terra Via Valperga Caluso, 35-10125 Torino, Italy;2. Politecnico di Torino – DISEG – C.so duca degli Abruzzi, 24-10129 Torino, Italy;1. Universidad Nacional del Centro de la Pcia. de Buenos Aires, Facultad de Ingeniería, Dpto. de Ing. Química, Av. del Valle 5737, 7400 Olavarría, Argentina;2. PLAPIQUI (UNS-CONICET), Camino La Carrindanga Km 7, 8000 Bahía Blanca, Argentina
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