Effects of salt and alkaline reagents on dynamic rheological properties of raw oriental wheat noodles

Cereal Chemistry

Volumn 83, Issue 2, 2006, Pages 211-217

  Wu, Jianping ^a   Beta, Trust ^b   Corke, Harold ^a  

^a UNIVERSITY OF HONG KONG   (Hong Kong)

^b UNIVERSITY OF MANITOBA   (Canada)

Author keywords

[No Author keywords available]

Indexed keywords

ADDITIVES; ALKALINITY; DIFFERENTIAL SCANNING CALORIMETRY; PROTEINS; RHEOLOGY; SODIUM HYDROXIDE; VISCOSITY;

ALKALINE REAGENTS; ALKALINES; COMPLEX VISCOSITY; DYNAMIC RHEOLOGICAL PROPERTIES; FLOUR QUALITY; FREQUENCY SWEEP; ON DYNAMICS; TEMPERATURE SWEEPS; WHEAT FLOURS;

SODIUM CHLORIDE;

TRITICUM AESTIVUM; TRITICUM TURANICUM;

EID: 33645803388     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CC-83-0211     Document Type: Article

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