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Food Research International

Volumn 34, Issue 4, 2001, Pages 329-335

Thermal and dynamic rheological properties of wheat flour fractions

(3) Addo, K a Xiong, Y L a Blanchard, S P a

a UNIVERSITY OF KENTUCKY (United States)

Author keywords

Rheology; Wheat flour

Indexed keywords

COOLING; DIFFERENTIAL SCANNING CALORIMETRY; ELASTICITY; EQUIPMENT; FLOW KINETICS; FOOD STORAGE; FRACTIONATION; GELATINIZATION; GLUTEN; HEATING; STARCH; STORAGE TEMPERATURE; VISCOSITY; WHEAT FLOUR;

EID: 0035040478 PISSN: 09639969 EISSN: None Source Type: Journal
DOI: 10.1016/S0963-9969(00)00171-X Document Type: Article

Times cited : (57)

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