Role of rice and added wheat protein in the mixing properties of different rice flours : (A preliminary study)

Acta Alimentaria

Volumn 37, Issue 3, 2008, Pages 399-408

  Oszvald, M ^a   Tomoskozi S ^a   Tamas L ^b   Bekes F ^c  

^a BUDAPEST UNIVERSITY OF TECHNOLOGY AND ECONOMICS   (Hungary)

^b EÖTVÖS LORÁND UNIVERSITY   (Hungary)

^c CSIRO   (Australia)

Author keywords

Addition of wheat gluten; Farinograph; Rheological properties; Rice flour

Indexed keywords

TRITICUM AESTIVUM;

EID: 51149119532     PISSN: 01393006     EISSN: 15882535     Source Type: Journal    
DOI: 10.1556/AAlim.2008.0002     Document Type: Article

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