Water properties in wheat flour dough II: Classical and knudsen thermogravimetry approach

Food Chemistry

Volumn 90, Issue 1-2, 2005, Pages 61-68

  Fessas, Dimitrios ^a   Schiraldi, Alberto ^a  

^a UNIVERSITY OF MILAN   (Italy)

Author keywords

Bread dough; Knudsen TGA; Thermogravimetry; Water

Indexed keywords

STARCH; WATER;

ARTICLE; BREAD; DOUGH; EVALUATION; FOOD ANALYSIS; MOISTURE; THERMOGRAVIMETRY; WATER CONTENT; WHEAT;

TRITICUM AESTIVUM;

EID: 4644260246     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2004.03.017     Document Type: Article

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