Continuous measurement of oxygen consumption during mixing of unyeasted wheat flour dough;Mesure en continu de la consommation d'oxygène de la pâte de farine de blé tendre au cours du pétrissage

Sciences des Aliments

Volumn 20, Issue 2, 2000, Pages 221-236

  Ameille, Véronique ^a   Davidou, Sylvie ^a   Drapron, Roger ^a   Potus, Jacques ^a   Nicolas, Jacques ^a  

^a Bioinformatique et Chimie Moléculaire   (France)

Author keywords

Consistency; Mixing; Oxidoreduction; Oxygen; Wheat flour dough

Indexed keywords

EID: 0034396238     PISSN: 02408813     EISSN: None     Source Type: Journal    
DOI: 10.3166/sda.20.221-236     Document Type: Article

References (32)

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