Effect of nutrim oat bran and flaxseed on rheological properties of cakes

Cereal Chemistry

Volumn 81, Issue 5, 2004, Pages 637-642

  Lee, S ^a   Inglett, G E ^a   Carriere, C J ^a  

^a NATIONAL CENTER FOR AGRICULTURAL UTILIZATION RESEARCH   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

FLAX; OILSEEDS;

BAKING PROCESS; COLOR CHANGES; OAT BRAN; RHEOLOGICAL EXPERIMENT; RHEOLOGICAL PARAMETER; RHEOLOGICAL PROPERTY; STORAGE AND LOSS MODULUS;

RHEOLOGY;

ARTICLE; BAKING; BRAN; COLOR; COOKING; ELASTICITY; FLOW KINETICS; FOOD PROCESSING; FOOD QUALITY; FOOD STORAGE; LINSEED; NUTRIM OAT BRAN; OSCILLATION; PASTRY; PHYSICAL CHEMISTRY; SHEAR STRENGTH; STATISTICAL ANALYSIS; VISCOSITY; YOUNG MODULUS;

EID: 4544363720     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM.2004.81.5.637     Document Type: Article

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