Prediction of specific Japanese sponge cake volume using pasting properties of flour

Cereal Chemistry

Volumn 87, Issue 6, 2010, Pages 505-510

  Nakamura, Kazuhiro ^a   Taniguchi, Yoshinori ^a   Taira, Masato ^a   Ito, Hiroyuki ^a  

^a NATIONAL AGRICULTURAL RESEARCH CENTER FOR TOHOKU REGION   (Japan)

Author keywords

[No Author keywords available]

Indexed keywords

FORECASTING; PLANTS (BOTANY); REGRESSION ANALYSIS;

BREEDING PROGRAMMES; CAPACITY VALUE; FLOUR PASTING PROPERTIES; PASTING PROPERTY; PASTING VISCOSITIES; PROTEIN CONTENTS; SOLVENT RETENTION CAPACITY; SPONGE CAKES; WHEAT (TRITICUM AESTIVUM L.); WHEAT CULTIVARS;

VISCOSITY;

BOVINE PARVOVIRUS; STRAWBERRY CRINKLE VIRUS; TRITICUM AESTIVUM;

EID: 78649768377     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM-05-10-0080     Document Type: Article

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