Physical properties of cooked wheat grains as affected by cooking temperature and duration

International Journal of Food Properties

Volumn 8, Issue 3, 2005, Pages 469-479

  Srikaeo, Khongsak ^a   Furst, John E ^a   Hosken, Robert W ^a   Ashton, John F ^a  

^a UNIVERSITY OF NEWCASTLE   (Australia)

Author keywords

Color; Physical properties; Rheological properties; RVA; Water uptake; Wheat grain cooking

Indexed keywords

COLOR; COMPRESSIVE STRESS; ELASTIC MODULI; PHYSICAL PROPERTIES; RHEOLOGY; TEMPERATURE DISTRIBUTION; VISCOSITY;

RVA; WATER UPTAKE; WHEAT GRAIN COOKING;

CROPS;

COLOR; COMPRESSION STRENGTH; ELASTIC STRENGTH; HEATING; PHYSICAL PROPERTIES; RHEOLOGICAL PROPERTIES; TEMPERATURE; VISCOSITY; WHEAT;

TRITICUM AESTIVUM;

EID: 30344471864     PISSN: 10942912     EISSN: 15322386     Source Type: Journal    
DOI: 10.1080/10942910500267547     Document Type: Article

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