Dough rheological properties in relation to cracker-making performance of organically grown spelt cultivars

International Journal of Food Science and Technology

Volumn 48, Issue 11, 2013, Pages 2356-2362

  Filipčev, Bojana ^a   Šimurina, Olivera ^a   Bodroža Solarov, Marija ^a   Brkljača, Jovana ^a  

^a UNIVERSITY OF NOVI SAD   (Serbia)

Author keywords

Quality; Rheology; Spelt cracker; Texture

Indexed keywords

DOUGH RHEOLOGICAL PROPERTIES; GEOMETRIC CHARACTERISTICS; QUALITY ATTRIBUTES; QUALITY CLASSIFICATION; QUALITY PARAMETERS; RHEOLOGICAL PROPERTY; SPELT CRACKER; ZERO SHEAR VISCOSITY;

CRACKS; IMAGE QUALITY; RHEOLOGY; TEXTURES;

QUALITY CONTROL;

TRITICUM AESTIVUM; TRITICUM AESTIVUM SUBSP. SPELTA;

EID: 84885470252     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.12225     Document Type: Article

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