Characterizing and exploiting the rheology of wheat hardness

European Food Research and Technology

Volumn 229, Issue 1, 2009, Pages 159-174

  Anderssen, R S ^b   Haraszi, R ^a,b  

^a UNIVERSITY OF WEST HUNGARY   (Hungary)

^b CSIRO   (Australia)

Author keywords

Blending; Computational blending; Crush response profile (CRP); Hardness; Rheological phenotype phase (RPP); Rheology; SKCS; Wheat

Indexed keywords

COMPUTATIONAL BLENDING; CRUSH RESPONSE PROFILE (CRP); RHEOLOGICAL PHENOTYPE PHASE (RPP); SKCS; WHEAT;

BLENDING; CULTIVATION; ELASTICITY; HARDNESS; MECHANICAL PROPERTIES; MILLING (MACHINING); MOTIVATION; PLASTICITY; QUALITY CONTROL; RHEOLOGY; SUGAR (SUCROSE); VISCOSITY;

GRAIN (AGRICULTURAL PRODUCT);

TRITICUM AESTIVUM;

EID: 64949135290     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-009-1037-9     Document Type: Article

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