Effect of microwaves on technological and rheological properties of suni-bug (Eurygaster spp) damaged and undamaged wheat flour

Food Science and Technology Research

Volumn 16, Issue 4, 2010, Pages 313-318

  Diraman, Harun ^a  

^a Plant Protection Research Institute   (Turkey)

Author keywords

Flour; Microwaves; Quality; Rheology; Suni damage

Indexed keywords

IMAGE QUALITY; MICROWAVE HEATING; PROTEINS; RHEOLOGY; SEDIMENTATION;

FLOUR; MICROWAVE APPLICATIONS; PHYSICO-CHEMICAL QUALITY; PROTEOLYTIC ACTIVITIES; RHEOLOGICAL PROPERTY; SUNI-DAMAGE; THERMAL INACTIVATION; TOTAL PROTEIN CONTENTS;

MICROWAVES;

EURYGASTER; HEXAPODA; NEOTRAGUS MOSCHATUS; TRITICUM AESTIVUM;

EID: 77956255471     PISSN: 13446606     EISSN: None     Source Type: Journal    
DOI: 10.3136/fstr.16.313     Document Type: Article

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