Influence of tempering with ozonated water on the selected properties of wheat flour

Journal of Food Engineering

Volumn 48, Issue 4, 2001, Pages 345-350

  Ibanoǧlu, Şenol ^a  

^a GAZIANTEP UNIVERSITY   (Turkey)

Author keywords

[No Author keywords available]

Indexed keywords

COMMINUTION; OZONE; PROTEINS; RHEOLOGY; SEDIMENTATION; WATER; YEAST;

WHEAT FLOUR;

FOOD PRODUCTS;

BACTERIA (MICROORGANISMS); TRITICUM AESTIVUM;

EID: 0343462101     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0260-8774(00)00177-1     Document Type: Article

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