Predicting baking performance from rheological and adhesive properties of rye meal suspensions during heating

Cereal Chemistry

Volumn 78, Issue 2, 2001, Pages 193-199

  Repeckiene, A ^a   Eliasson, A C ^a   Juodeikiene, G ^a   Gunnarsson, E ^a  

^a LUND UNIVERSITY   (Sweden)

Author keywords

[No Author keywords available]

Indexed keywords

ADHESIVE MATERIALS; ADHESIVE PROPERTIES; AMOUNT OF ADHESIVE; CONDITION; PERFORMANCE; RHEOLOGICAL METHOD; RHEOLOGICAL PROPERTY; TEMPERATURE SWEEPS; TEMPERATURE TREATMENTS; TIME-TEMPERATURE;

FOOD PRODUCTS;

ARTICLE; BLOOD RHEOLOGY; BREAD; CEREAL; CULTIVAR; HEATING; LITHUANIA; NONHUMAN;

SECALE CEREALE;

EID: 0035108640     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM.2001.78.2.193     Document Type: Article

References (28)

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