The effects of wheat flour substitution with grape seed flour on the rheological parameters of the dough assessed by mixolab

Journal of Texture Studies

Volumn 43, Issue 1, 2012, Pages 40-48

  Mironeasa, Silvia ^a   Codinǎ, Georgiana Gabriela ^a   Mironeasa, Costel ^a  

^a STEFAN CEL MARE UNIVERSITY OF SUCEAVA   (Romania)

Author keywords

Dough properties; Falling Number; Flour type 650; Grape seed flour; Mixolab; Rheological behavior

Indexed keywords

DOUGH PROPERTIES; FALLING NUMBER; FLOUR TYPE 650; GRAPE SEEDS; MIXOLAB; RHEOLOGICAL BEHAVIORS;

FRUITS; GELATION; SEED;

RHEOLOGY;

TRITICUM AESTIVUM; VITACEAE;

EID: 84856542350     PISSN: 00224901     EISSN: 17454603     Source Type: Journal    
DOI: 10.1111/j.1745-4603.2011.00315.x     Document Type: Article

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