Effect of flaxseed gum on the rheology of dough and its application to noodle processing

Nongye Gongcheng Xuebao/Transactions of the Chinese Society of Agricultural Engineering

Volumn 22, Issue 4, 2006, Pages 166-169

  Chen, Haihua ^a,b   Xu, Shiying ^b   Wang, Zhang ^b   Tian, Jinhui ^b  

^a QINGDAO AGRICULTURAL UNIVERSITY   (China)

^b JIANGNAN UNIVERSITY   (China)

Author keywords

Farinograph characteristics; Flaxseed gum; Flour; Quality of noodle; Rheological properties

Indexed keywords

EID: 33646860537     PISSN: 10026819     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (10)