Effect of buckwheat flour addition to wheat flour on acylglycerols and fatty acids composition and rheology properties

LWT

Volumn 44, Issue 3, 2011, Pages 650-655

  Nikolić, Nada ^a,b   Sakač, Marijana ^c   Mastilović, Jasna ^c  

^a UNIVERSITY OF NI   (Serbia)

^b University of Ni   (Montenegro)

^c UNIVERSITY OF NOVI SAD   (Serbia)

Author keywords

Buckwheat; Dough; Lipids composition; Rheology; Wheat

Indexed keywords

CROPS; ELASTICITY; GELATION; LINOLEIC ACID; LIPIDS; OILS AND FATS; SATURATED FATTY ACIDS; UNSATURATED FATTY ACIDS; WATER ABSORPTION;

ACYLGLYCEROLS; BUCKWHEAT; DOUGH; FATTY ACID COMPOSITION; FATTY ACID CONTENTS; LIPID COMPOSITION; RHEOLOGICAL PROPERTY; RHEOLOGY PROPERTY; WHEAT; WHEAT FLOURS;

MIXTURES;

TRITICUM AESTIVUM;

EID: 78650513426     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2010.08.017     Document Type: Article

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