Effect of steaming on the rheological characteristics of wheat flour dough

European Food Research and Technology

Volumn 209, Issue 2, 1999, Pages 122-125

  Prakash, Maya ^a   Rao, P Haridas ^a  

^a CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

Author keywords

Gluten denaturation; Rheology; Wheat flour

Indexed keywords

EID: 38949142050     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s002170050469     Document Type: Article

References (14)

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