Influence of alfalfa powder concentration and granularity on rheological properties of alfalfa-wheat dough

Journal of Food Engineering

Volumn 89, Issue 2, 2008, Pages 137-141

  Hao, Chang chun ^a   Wang, Li jun ^a   Li, Dong ^a   Özkan, Necati ^b   Wang, De cheng ^a   Chen, Xiao Dong ^a,c   Mao, Zhi huai ^a  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

^b MIDDLE EAST TECHNICAL UNIVERSITY   (Turkey)

^c MONASH UNIVERSITY   (Australia)

Author keywords

Alfalfa powder concentration; Alfalfa powder granularity; Dough; Rheological properties; Viscoelastic moduli

Indexed keywords

AGRICULTURAL PRODUCTS; ELASTIC MODULI; GELATION; POWDERS; RHEOLOGY; TESTING;

APPLIED (CO); CONCENTRATION (COMPOSITION); CONTROL SAMPLES; DYNAMIC RHEOLOGICAL PROPERTIES; ELSEVIER (CO); FREQUENCY DEPENDENCES; FREQUENCY SWEPT; GELATINIZATION TEMPERATURE (GT); RHEOLOGICAL PROPERTIES; SWEEP TESTS; VISCOELASTIC MODULUS; VISCOUS MODULI; WHEAT DOUGH;

GRAIN (AGRICULTURAL PRODUCT);

MEDICAGO SATIVA; TRITICUM AESTIVUM;

EID: 45549095735     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2008.04.011     Document Type: Article

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