A farinograph study on the viscoelastic properties of sago/wheat flour dough systems

Journal of the Science of Food and Agriculture

Volumn 84, Issue 7, 2004, Pages 616-622

  Md Zaidul, I S ^a   Abd Karim, A ^a   Manan, D M A ^a   Ariffin, A ^a   Nik Norulaini, N A ^b   Mohd Omar, A K ^a  

^a Universiti Sains Malaysia   (Malaysia)

^b SCHOOL OF PHYSICS   (Malaysia)

Author keywords

Dough; Farinograph; Sago wheat mixtures; Viscoelasticity

Indexed keywords

FOOD QUALITY; PROTEIN; VISCOELASTICITY;

TRITICUM AESTIVUM;

EID: 2342613447     PISSN: 00225142     EISSN: None     Source Type: Journal    
DOI: 10.1002/jsfa.1713     Document Type: Article

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