Impact of oleifera powder on nutritional and function properties of wheat flour product

International Journal of Food Engineering

Volumn 8, Issue 3, 2012, Pages

  Liu, Xue ^a   Liu, Shaowei ^a   Lu, Yanhua ^b  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

^b EAST CHINA UNIVERSITY OF SCIENCE AND TECHNOLOGY   (China)

Author keywords

Oleifera powder; Properties; Texture; Tortillas

Indexed keywords

FUNCTION PROPERTIES; LEAF LEVEL; MIXED SAMPLES; MIXOGRAPH; MORINGA; OLEIFERA; PEAK HEIGHT; PEAK VISCOSITIES; PHASE TRANSITION PROPERTIES; PROPERTIES; ROLLABILITY; STORAGE TIME; TEXTURAL PROPERTIES; TORTILLAS; WHEAT FLOURS;

ENGINEERING; FOOD TECHNOLOGY; TEXTURES;

VISCOSITY;

MORINGA; TRITICUM AESTIVUM;

EID: 84870564214     PISSN: 15563758     EISSN: None     Source Type: Journal    
DOI: 10.1515/1556-3758.2639     Document Type: Article

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