RVA and Farinograph Properties Study on Blends of Resistant Starch and Wheat Flour

Agricultural Sciences in China

Volumn 7, Issue 7, 2008, Pages 812-822

  FU, Lei ^a   TIAN, Ji chun ^a   SUN, Cai ling ^a   LI, Chun ^a  

^a SHANDONG AGRICULTURAL UNIVERSITY   (China)

Author keywords

dough stability; farinograph quality number; pasting properties; rapid viscosity analysis; resistant starch; wheat flour

Indexed keywords

TRITICUM AESTIVUM;

EID: 47349092132     PISSN: 16712927     EISSN: None     Source Type: Journal    
DOI: 10.1016/S1671-2927(08)60118-2     Document Type: Article

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