Soft wheat and flour products methods review: Solvent retention capacity equation correction

Cereal Foods World

Volumn 54, Issue 4, 2009, Pages 174-175

  Haynes, Lynn C ^a   Bettge, Arthur D ^b   Slade, Louise ^c  

^a Kraft Foods   (United States)

^b WASHINGTON STATE UNIVERSITY   (United States)

^c Food Polymer Science Consultancy   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

SOLVENT RETENTION CAPACITY;

CEREAL PRODUCTS;

TRITICUM AESTIVUM;

EID: 68749087411     PISSN: 01466283     EISSN: None     Source Type: Journal    
DOI: 10.1094/CFW-54-4-0174     Document Type: Note

References (1)

1. AACC International. Methods 56-11 and 56-10. Approved Methods of the American Association of Cereal Chemistry, 10th Ed. AACC International, St. Paul, MN, USA., 2000.