ListarArtículos, capítulos, libros...UCO por tema "Water absorption"
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A new standard water absorption criteria based on solvent retention capacity (SRC) to determine dough mixing properties, viscoelasticity, and bread-making quality
(Elsevier, 2015)Water is necessary for the development of gluten viscoelastic properties and plays an important role in all types of chemical reactions that occur during mixing and baking. Therefore, understanding the nature of all ... -
Increased Durability of Concrete Made with Fine Recycled Concrete Aggregates Using Superplasticizers
(MDPI, 2016)This paper evaluates the influence of two superplasticizers (SP) on the durability properties of concrete made with fine recycled concrete aggregate (FRCA). For this purpose, three families of concrete were tested: ...