On-line measurement of rheological properties of wheat flour extrudates with added oxido-reductants, acid, and alkali

Journal of Food Engineering

Volumn 62, Issue 2, 2004, Pages 193-202

  Shiau, Sy Yu ^a   Yeh, An I ^b  

^a TAJEN INSTITUTE OF TECHNOLOGY   (Taiwan)

^b NATIONAL TAIWAN UNIVERSITY   (Taiwan)

Author keywords

Disulfide bonds; Extrusion; Viscosity; Wheat flour

Indexed keywords

EXTRUSION; PROTEINS; RHEOLOGY; RHEOMETERS;

MECHANICAL ENERGY; WHEAT FLOUR EXTRUDATES;

FOOD PRODUCTS;

TRITICUM AESTIVUM;

EID: 0242523964     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0260-8774(03)00233-4     Document Type: Article

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