Effect of the amount and particle size of wheat fiber on textural and rheological properties of raw, dried and cooked noodles

Journal of Food Quality

Volumn 35, Issue 3, 2012, Pages 207-216

  Shiau, Sy Yu ^a   Wu, Tien Tso ^a   Liu, Yao Ling ^b  

^a TAJEN UNIVERSITY   (Taiwan)

^b I SHOU UNIVERSITY   (Taiwan)

Author keywords

[No Author keywords available]

Indexed keywords

BREAKING FORCE; CUTTING FORCES; MECHANICAL STRESS; RHEOLOGICAL PROPERTY; STRESS RELAXATION DATA; TEXTURAL PROPERTIES; TEXTURE ANALYZERS; THREE-TERM;

CUTTING; ELASTICITY; RHEOLOGY; STRESS RELAXATION;

FIBERS;

TRITICUM AESTIVUM;

EID: 84861970527     PISSN: 01469428     EISSN: 17454557     Source Type: Journal    
DOI: 10.1111/j.1745-4557.2012.00436.x     Document Type: Article

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