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Food Chemistry

Volumn 77, Issue 2, 2002, Pages 219-227

Lupin, soya and triticale addition to wheat flour doughs and their effect on rheological properties

(5) Doxastakis, G a Zafiriadis, I b Irakli, M b Marlani, H b Tananaki, C b

a ARISTOTLE UNIVERSITY OF THESSALONIKI (Greece)

b INSTITUTE OF TECHNOLOGY OF AGRICULTURAL PRODUCTS (Greece)

Author keywords

Lupin; Rheological properties; Soya; Triticale; Wheat flour

Indexed keywords

GLUTEN; PROTEIN;

ARTICLE; BREAD; CONTROLLED STUDY; DOUGH; FLUOR; LUPIN; NONHUMAN; PHYSICAL PARAMETERS; PLANT; POROSITY; SAMPLING; SOYBEAN; SUPPLEMENTATION; TIME; TRITICALE; WATER ABSORPTION; WEIGHT; WHEAT;

TRITICOSECALE; TRITICUM AESTIVUM;

EID: 0036097182 PISSN: 03088146 EISSN: None Source Type: Journal
DOI: 10.1016/S0308-8146(01)00362-4 Document Type: Article

Times cited : (177)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.