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European Food Research and Technology
Volumn 210, Issue 4, 2000, Pages 293-298
Rheological studies of the blended suspensions of native and steamed wheat flour
Author keywords

Gel mobility; Rapid visco analyser; Rheology
Indexed keywords

EID: 52549107723     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s002179900075     Document Type: Article
Times cited : (2)
References (14)
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    • Burge, M.R.1
  • 2
    • 0002701656 scopus 로고
    • Ingredients selection for batter systems
    • Kulp K, Loewe R (eds). American Association of Cereal Chemists, St. Paul
    • Lowew R(1990) Ingredients selection for batter systems.In: Kulp K, Loewe R (eds) Batterand breadings in food processing. American Association of Cereal Chemists, St. Paul, pp 11-28
    • (1990) Batterand Breadings in Food Processing , pp. 11-28
    • Lowew, R.1
  • 5
    • 0003905662 scopus 로고
    • American Association of Cereal Chemists, St.Paul
    • AACC (1984) Approved methods, 8th edn American Association of Cereal Chemists, St.Paul
    • (1984) Approved Methods, 8th Edn.
  • 7
    • 0007069498 scopus 로고
    • Gel consistency and viscosity of rice
    • Brady NC (ed). International Rice Research Institute, Los Banos
    • Perez CM (1979) Gel consistency and viscosity of rice. In: Brady NC (ed) Chemical aspects of rice grain quality. International Rice Research Institute, Los Banos, pp 293-302
    • (1979) Chemical Aspects of Rice Grain Quality , pp. 293-302
    • Perez, C.M.1
  • 8
    • 52849114745 scopus 로고    scopus 로고
    • International Cereal Chemists, Vienna
    • ICC (1996) Method No 162. International Cereal Chemists, Vienna
    • (1996) Method No 162
  • 9
    • 0009260893 scopus 로고
    • Measurement of viscosity, consistency and texture
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    • (1986) Analysis of Fruit and Vegetable Products , pp. 529-593
    • Ranganna, S.1
  • 13
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    • Gluten - A theory of how it controls bread-making quality
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    • Huifen He, Hoseney RC (1990) Gluten - a theory of how it controls bread-making quality. In: Bushuk W, Tkachuk R (eds) Gluten proteins. American Association of Cereal Chemists, St. Paul pp 1-10
    • (1990) Gluten Proteins , pp. 1-10
    • He, H.1    Hoseney, R.C.2
  • 14
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    • Rheological properties of proteins in solution
    • Sherman P (ed). Acedemic Press, London
    • Lee CH, Rha CK (1978) Rheological properties of proteins in solution. In: Sherman P (ed) Food texture and rheology. Acedemic Press, London, pp 249-263
    • (1978) Food Texture and Rheology , pp. 249-263
    • Lee, C.H.1    Rha, C.K.2

* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.