Use of triticale flours in cracker-making

European Food Research and Technology

Volumn 217, Issue 2, 2003, Pages 134-137

  Pérez, Gabriela T ^a   León, Alberto E ^a   Ribotta, Pablo D ^a   Aguirre, Alicia ^a   Rubiolo, Oscar J ^a   Añón, María C ^b  

^a UNIVERSIDAD NACIONAL DE CÓRDOBA   (Argentina)

^b Ctro Invest y Desarrollo C   (Argentina)

Author keywords

Cracker; Electrophoresis; Flour; Proteins; Triticale

Indexed keywords

CRACKER MAKING; FLOUR QUALITY; TRITICALE FLOURS;

CULTIVATION; ELECTROPHORESIS; MOLECULAR WEIGHT; PROTEINS;

FOOD PRODUCTS;

TRITICOSECALE; TRITICUM AESTIVUM;

EID: 1542498751     PISSN: 14382377     EISSN: None     Source Type: Journal    
DOI: 10.1007/s00217-003-0729-9     Document Type: Article

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