Effects of extent of chlorination, extraction rate, and particle size reduction on flour and gluten functionality explored by solvent retention capacity (SRC) and mixograph

Cereal Chemistry

Volumn 86, Issue 2, 2009, Pages 221-224

  Kweon, Meera ^a   Slade, Louise ^b   Levine, Harry ^b   Martin, Ron ^a   Andrews, Lonnie ^a   Souza, Edward ^a  

^a AGRICULTURAL RESEARCH SERVICE   (United States)

^b Food Polymer Science Consultancy   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

EXTRACTION RATE; MIXOGRAPH; PARTICLE SIZE REDUCTION; SOLVENT RETENTION CAPACITY;

PARTICLE SIZE;

EID: 67549124793     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM-86-2-0221     Document Type: Article

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