Effects of defatted flaxseed addition on rheological properties of wheat flour slurry

International Journal of Food Engineering

Volumn 9, Issue 4, 2013, Pages 457-466

  Hao, Changchun ^a   Li, Dong ^a   Mao, Zhihuai ^a   Ozkan, Necati ^b   Chen, Xiao Dong ^c  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

^b MIDDLE EAST TECHNICAL UNIVERSITY   (Turkey)

^c SOOCHOW UNIVERSITY   (China)

Author keywords

defatted flaxseed; NaCl; rheological properties; viscoelastic moduli; wheat flour slurry

Indexed keywords

DEFATTED FLAXSEED; NACL; RHEOLOGICAL PROPERTY; VISCOELASTIC MODULI; WHEAT FLOURS;

FLAX; GELATION; RHEOLOGY; SUGAR (SUCROSE); VISCOELASTICITY;

OILSEEDS;

EID: 84890523011     PISSN: 21945764     EISSN: 15563758     Source Type: Journal    
DOI: 10.1515/ijfe-2012-0017     Document Type: Article

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