Chemometrics of wheat composites with hemp, teff, and chia flour: Comparison of rheological features

International Journal of Food Science

Volumn 2013, Issue , 2013, Pages

  Hrušková, Marie ^a   Švec, Ivan ^a   Jurinová, Ivana ^a  

^a INSTITUTE OF CHEMICAL TECHNOLOGY   (Czech Republic)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 84896919891     PISSN: 23567015     EISSN: 23145765     Source Type: Journal    
DOI: 10.1155/2013/968020     Document Type: Article

References (7)

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2. M. I. Gomez and S. C. Gusta, "Millets, " in Encyclopedia of Food Sciences and Nutrition, L. Trugo and P. M. Finglas, Eds., pp. 3974-3979, Elsevier, New York, NY, USA, 2nd edition, 2003.
3. D. E. Pszczola, "Seeds of success, " Food Technology, vol. 66, no. 11, pp. 45-55, 2012.
4. E. Iglesias-Puig and M. Haros, "Chia in Europe: a new ingredient for bakery products, " Acta Alimentaria, vol. 420, pp. 74-77, 2011.
5. M. Hruskova, I. Svec, and I. Jurinova, "Changes in baking quality of composite wheat/hemp flour detected by means of Mixolab, " Cereal Research Communications, vol. 41, no. 1, pp. 150-159, 2013.
6. A. Dubat, "A new AACC international approved method to measure rheological properties of a dough sample, "Cereal Foods World, vol. 55, no. 3, pp. 150-153, 2010.
7. G. G. Codina, S. Mironeasa, D. Bordei, and A. Leahu, "Mixolab versus alveograph and falling number, " Czech Journal of Food Sciences, vol. 28, no. 3, pp. 185-191, 2010.