Multivariate analysis of wheat flour dough sugars, gas production, and dough development at different fermentation times

Czech Journal of Food Sciences

Volumn 31, Issue 3, 2013, Pages 222-229

  Codinǎ, Georgiana Gabriela ^a   Mironeasa, Silvia ^a   Voica, Daniela V ^b   Mironeasa, Costel ^a  

^a STEFAN CEL MARE UNIVERSITY OF SUCEAVA   (Romania)

^b UNIVERSITY POLITEHNICA OF BUCHAREST   (Romania)

Author keywords

Fermentable sugars; HPLC; Principal Component Analysis; Rheofermentometer; Yeast

Indexed keywords

FERMENTATION; FRUCTOSE; GLUCOSE; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; PRINCIPAL COMPONENT ANALYSIS; YEAST;

DOUGH FERMENTATIONS; FERMENTABLE SUGARS; HPLC; MULTI VARIATE ANALYSIS; NEGATIVE CORRELATION; POSITIVE CORRELATIONS; PRINCIPAL COMPONENT ANALYSIS METHOD; RHEOFERMENTOMETER;

MULTIVARIANT ANALYSIS;

TRITICUM AESTIVUM;

EID: 84878517961     PISSN: 12121800     EISSN: None     Source Type: Journal    
DOI: 10.17221/216/2012-cjfs     Document Type: Article

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