Effect of Incorporation of Sodium Alginate on Rheological, Gas Formation/Retention and Baking Properties of Wheat Flour

Journal of Food Science and Technology

Volumn 37, Issue 1, 2000, Pages 79-82

  Sidhu, Jaipal Singh ^a   Singh, Jagdeep ^a   Bawa, A S ^a  

^a GURU NANAK DEV UNIVERSITY   (India)

Author keywords

Baking; Gas formation retention; Rheology; Sodium alginate; Wheat flour

Indexed keywords

EID: 0346484544     PISSN: 00221155     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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