Use of ultrasound for the determination of flour quality

Ultrasonics

Volumn 46, Issue 3, 2007, Pages 270-276

  Alava J M ^a   Sahi, S S ^a   Garcia Alvarez J ^b   Turo A ^b   Chavez J A ^b   Garcia M J ^b   Salazar, J ^b  

^a CAMPDEN BRI   (United Kingdom)

^b UNIVERSITAT POLITÈCNICA DE CATALUNYA   (Spain)

Author keywords

Dough; Flour; Quality; Rheology; Ultrasound

Indexed keywords

COST EFFECTIVENESS; FOOD PRODUCTS; QUALITY CONTROL; RHEOLOGY; ULTRASONIC APPLICATIONS; WATER CONTENT;

BRABENDER EXTENSOGRAPHS; DOUGH TESTING; FLOUR;

BAKERIES;

WATER;

ALGORITHM; ARTICLE; COMPUTER ASSISTED DIAGNOSIS; ECHOGRAPHY; FLOUR; FOOD ANALYSIS; METHODOLOGY; REPRODUCIBILITY; SENSITIVITY AND SPECIFICITY;

ALGORITHMS; FLOUR; FOOD ANALYSIS; IMAGE INTERPRETATION, COMPUTER-ASSISTED; REPRODUCIBILITY OF RESULTS; SENSITIVITY AND SPECIFICITY; ULTRASONOGRAPHY; WATER;

EID: 34248190827     PISSN: 0041624X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ultras.2007.03.002     Document Type: Article

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