Studies on heat stabilized wheat germ and its influence on rheological characteristics of dough

European Food Research and Technology

Volumn 224, Issue 3, 2007, Pages 365-372

  Srivastava, Alok K ^a   Sudha, M L ^a   Baskaran, V ^a   Leelavathi, K ^a  

^a CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

Author keywords

Enzymes and rheological characteristics; Stabilization; Wheat germ

Indexed keywords

TRITICUM AESTIVUM;

EID: 33845320724     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-006-0317-x     Document Type: Article

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