Prediction of sugar-snap cookie diameter using sucrose solvent retention capacity, milling softness, and flour protein content

Cereal Chemistry

Volumn 81, Issue 4, 2004, Pages 549-552

  Gaines, C S ^a  

^a OHIO STATE UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

FORECASTING; LACTIC ACID; MILLING (MACHINING); PROTEINS;

ACID SOLVENTS; ALKALINE WATER; DEVELOPMENTAL STAGE; GLUTENIN; MILLING SYSTEMS; PREDICTION EQUATIONS; PROTEIN CONTENTS; SOLVENT RETENTION CAPACITY; STANDARD ERROR OF PREDICTION; WHEAT MILLING;

SUGAR (SUCROSE);

GLUTENIN; LACTIC ACID; SUCROSE;

ARTICLE; COOKING; FLOUR; FOOD PROCESSING; FOOD QUALITY; HARDNESS; PROTEIN CONTENT; WATER RETENTION; WHEAT;

TRITICUM AESTIVUM;

EID: 3142773412     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM.2004.81.4.549     Document Type: Article

References (14)

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