Effects of phosphate salts on the pH values and rapid Visco Analyser (RVA) pasting parameters of wheat flour suspensions

Cereal Chemistry

Volumn 89, Issue 1, 2012, Pages 38-43

  Zhou, Yibin ^a,b   Hou, Gary G ^b  

^a ANHUI AGRICULTURAL UNIVERSITY   (China)

^b Wheat Marketing Center Inc   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

GELATION; PH; SALTS; STARCH;

CHANGE TRENDS; PASTING PROPERTY; PEAK VISCOSITIES; PH VALUE; PHOSPHATE CONCENTRATION; PHOSPHATE SALTS; STARCH GELATINIZATION; TRISODIUM PHOSPHATE; WHEAT FLOURS; WHITE WHEAT;

VISCOSITY;

TRITICUM AESTIVUM;

EID: 84863269651     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM-07-11-0090     Document Type: Article

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