Effect of flour heating on dough rheology

LWT

Volumn 37, Issue 1, 2004, Pages 129-131

  Gelinas P ^a   McKinnon, C M ^a  

^a FOOD RESEARCH AND DEVELOPMENT CENTRE   (Canada)

Author keywords

Dough rheology; Flour fractionation; Flour heating; Gluten

Indexed keywords

TRITICUM AESTIVUM;

EID: 10744227927     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0023-6438(03)00117-8     Document Type: Article

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