Rheological studies of raw and steamed wheat flour suspensions with added ingredients

European Food Research and Technology

Volumn 213, Issue 2, 2001, Pages 113-121

  Prakash, M ^a   Ravi, R ^a   Susheelamma, N S ^a  

^a CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

Author keywords

Ingredients; Rheological; Wheat flour

Indexed keywords

EID: 10444284490     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s002170100320     Document Type: Article

References (9)

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2. Prakash M, Rajalakshmi D (1999) J Food Qual 22:523-533
3. American Association of Cereal Chemists (1984) Approved methods, 8th edn. AACC, St. Paul, USA, No. 44-15C, 38-10, 15-8B, 46-13
4. International Cereal Chemists (1996) International Cereal Chemists Approved Methods. ICC, Vienna, Method No. 162
5. Rao MA (1977) J Texture Stud 8: 135-168
6. Prakash M, Ravi R Susheelamma NS (2000) Eur Food Res Technol 210:293-298
7. Ranganna S (1986)Analysis of fruit and vegetable products. McGraw-Hill, Delhi, pp 529-593
8. Kazantzis D, Lee CN (1983) J. Texture Stud 14:245-249
9. Huifen He, Hoseney RC (1990) Gluten: a theory of how it controls bread-making quality. In: Bushuk W, Tkachuk R, (eds) Gluten proteins. AACC, St. Paul, pp 1-10