Evaluation of water-holding capacity for wheat-soy flour blends

JAOCS, Journal of the American Oil Chemists' Society

Volumn 84, Issue 2, 2007, Pages 151-155

  Traynham, T L ^a   Myers, Deland J ^a,c   Carriquiry, A L ^b   Johnson, L A ^a  

^a IOWA STATE UNIVERSITY   (United States)

^b Department of Statistics Center for Statistics and Applications in Forensic Evidence Iowa State University 2438 Osborn Dr Ames   (United States)

^c NONE   (United States)

Author keywords

Flour blends; Low fat soybean flour; Water holding capacity; Wheat flour

Indexed keywords

CENTRIFUGES; OILS AND FATS; PROTEINS; WATER;

FLOUR BLENDS; LOW FAT SOYBEAN FLOUR; WATER HOLDING CAPACITY; WHEAT FLOUR;

CROPS;

GLYCINE MAX; TRITICUM AESTIVUM;

EID: 36048980966     PISSN: 0003021X     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11746-006-1018-0     Document Type: Article

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