Fatty acids composition and rheology properties of wheat and wheat and white or brown rice flour mixture

European Food Research and Technology

Volumn 227, Issue 5, 2008, Pages 1543-1548

  Nikolić, Nada ^a   Radulović, Niko ^a   Momcilović, Bratislava ^a   Nikolić, Goran ^a   Lazić, Miodrag ^a   Todorovic, Zoran ^a  

^a UNIVERSITY OF NI   (Serbia)

Author keywords

Fatty acids; Rheology properties; Rice flour; Statistical analysis; Wheat flour

Indexed keywords

ABSORPTION; ACIDS; CARBOXYLIC ACIDS; COLLOIDS; FATTY ACIDS; GELATION; MIXTURES; RHEOLOGY; WATER ABSORPTION;

BROWN RICE; DEVELOPMENT TIME; END PRODUCTS; GELATINIZATION TEMPERATURE; LINOLENIC ACIDS; PHTHALIC ACIDS; RHEOLOGICAL PROPERTIES; RHEOLOGY PROPERTIES; RICE FLOUR; STATISTICAL ANALYSIS; UNSATURATED FATTY ACIDS; WHEAT FLOUR; WHEAT FLOURS;

GRAIN (AGRICULTURAL PRODUCT);

TRITICUM AESTIVUM;

EID: 49249137346     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-008-0877-z     Document Type: Article

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