The effect L-ascorbic acid on the rheological properties of soy-wheat dough: A comparison of raw and physically modified soy flours

Journal of Food Engineering

Volumn 72, Issue 4, 2006, Pages 339-345

  Maforimbo, Elizabeth ^a   Nguyen, Minh ^a   Skurray, Geoffrey R ^a  

^a UNIVERSITY OF WESTERN SYDNEY   (Australia)

Author keywords

L Ascorbic acid; Physically modified soy flour; Raw soy flour; Rheological properties

Indexed keywords

COMPOSITE MATERIALS; ORGANIC ACIDS;

EXTENSOGRAPH; FARINOGRAPH; L-ASCORBIC ACID; PHYSICALLY MODIFIED SOY FLOOR; PHYSICALLY MODIFIED SOY FLOUR (PMSF); RAW SOY FLOOR; RHEOLOGICAL PROPERTIES;

FOOD PRODUCTS;

GLYCINE MAX; TRITICUM AESTIVUM;

EID: 25144460646     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2004.12.013     Document Type: Article

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