Relationship between pancake springiness and interaction of wheat flour components caused by dry heating

Food Science and Technology Research

Volumn 12, Issue 3, 2006, Pages 167-172

  Ozawa, Miki ^a   Seguchi, Masaharu ^b  

^a Kobe Women's Junior College   (Japan)

^b KOBE WOMEN'S UNIVERSITY   (Japan)

Author keywords

Dry heating of wheat flour; Interaction of wheat flour components; Pancake springiness

Indexed keywords

TRITICUM AESTIVUM;

EID: 33846245466     PISSN: 13446606     EISSN: None     Source Type: Journal    
DOI: 10.3136/fstr.12.167     Document Type: Article

References (13)

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