Rheological characteristics of native and steamed wheat flour suspensions

Journal of Cereal Science

Volumn 28, Issue 3, 1998, Pages 281-289

  Prakash, M ^a   Rao, P Haridasa ^a   Susheelamma, N S ^a   Prabhakar, J V ^a  

^a CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

Author keywords

Gel electrophoresis; Rheology; Steaming; Wheat flour

Indexed keywords

EID: 0037693620     PISSN: 07335210     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0733-5210(98)90008-X     Document Type: Article

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