The influence of oxidizing agents on water extracts of rye flour

Food Hydrocolloids

Volumn 27, Issue 1, 2012, Pages 72-79

  Buksa, Krzysztof ^a   Nowotna, Anna ^a   Ziobro, Rafał ^a   Gambuś, Halina ^a   Kowalski, Stanisław ^a  

^a UNIVERSITY OF AGRICULTURE IN KRAKOW   (Poland)

Author keywords

Cross linking; Flour water extract; Oxidation; Rye flour

Indexed keywords

ASCORBIC ACID; CROSSLINKING; EXTRACTION; PROTEINS; VISCOSITY;

CROSS LINKING; ENZYMATIC ACTIVITIES; FLOUR WATER EXTRACT; KINEMATICS VISCOSITY; MODIFICATION STATE; OXIDIZING AGENTS; RHEOLOGICAL PROPERTY; RYE FLOUR; TAN Δ; WATER EXTRACTS;

OXIDATION;

SECALE CEREALE;

EID: 80054987060     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2011.08.014     Document Type: Article

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