Effect of α-glucosyl rutin as improvers for wheat dough and breadmaking

Cereal Chemistry

Volumn 73, Issue 1, 1996, Pages 99-104

  Morita, N ^a   Nakata, K ^a   Hamauzu, Z ^b   Toyosawa, I ^b  

^a Osaka Prefecture University   (Japan)

^b MUKOGAWA WOMEN'S UNIVERSITY   (Japan)

Author keywords

[No Author keywords available]

Indexed keywords

ALCOHOLS; ASCORBIC ACID; GELATION; PHOTOGRAPHY;

EFFECT OF WATER; FARINOGRAPHS; GELATINIZATION TEMPERATURE; L(+)-ASCORBIC ACID; PROPERTY; SCANNING ELECTRONS; VISCOSITY COEFFICIENT; WATERSOLUBLE; WHEAT DOUGH; WHEAT-FLOUR DOUGH;

STARCH;

TRITICUM AESTIVUM;

EID: 0030499793     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (13)

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