Properties of soft wheat flour dough containing structured lipid

Journal of Food Science

Volumn 69, Issue 7, 2004, Pages

  Agyare, K K ^a   Xiong, Y L ^a   Addo, K ^a   Akoh, C C ^b  

^a UNIVERSITY OF KENTUCKY   (United States)

^b UNIVERSITY OF GEORGIA   (United States)

Author keywords

Dynamic rheology; Flour dough; Structured lipid; Thermal properties; Viscoelasticity

Indexed keywords

BRASSICA NAPUS VAR. NAPUS; SINAPIS ARVENSIS; TRITICUM AESTIVUM;

EID: 4744342643     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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