**Use of the Stress-Relaxation and Dynamic Tests to Evaluate the Viscoelastic Properties of Dough from Soft Wheat Cultivars**

Elisa Magaña-Barajas, Benjamín Ramírez-Wong, Patricia I. Torres-Chávez and I. Morales-Rosas

Additional information is available at the end of the chapter

http://dx.doi.org/10.5772/45993
