Effects of mixing conditions on pasta dough development and biochemical changes

Cereal Chemistry

Volumn 76, Issue 4, 1999, Pages 558-565

  Icard Vernière, Christèle ^a   Feillet, Pierre ^a  

^a CEMAGREF   (France)

Author keywords

[No Author keywords available]

Indexed keywords

ACETIC ACID; AGGREGATES; HYDRATION; MIXING; PH; PROTEINS; SOLUBILITY;

BIOCHEMICAL CHANGES; CONDITION; DURUM WHEATS; FERULIC ACIDS; HYDRATION LEVELS; MICRO MIXERS; MIXING CONDITIONS; MIXING PROCESS; PROTEIN SOLUBILITY; SPECIFIC MECHANICAL ENERGY;

CAROTENOIDS;

ARTICLE; FOOD COMPOSITION; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HYDRATION; NONHUMAN; PROTEIN ANALYSIS; WHEAT;

EID: 0032763490     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM.1999.76.4.558     Document Type: Article

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