Scanning Electron Microscopy, Rheological Characteristics, and Bread-Baking Performance of Wheat-Flour Dough as Affected by Enzymes

Journal of Food Science

Volumn 68, Issue 9, 2003, Pages 2804-2809

  Indrani, D ^a   Prabhasankar, P ^a   Rajiv, J ^a   Venkateswara Rao, G ^a  

^a CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

Author keywords

Baking; Bread; Enzymes; Microstructure; Rheology; Scanning electron microscopy; Wheat

Indexed keywords

TRITICUM AESTIVUM;

EID: 0346958133     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2003.tb05809.x     Document Type: Article

References (26)

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