Measuring oxidative gelation of aqueous flour suspensions using the rapid visco analyzer

Cereal Chemistry

Volumn 91, Issue 4, 2014, Pages 374-377

  Ross, Andrew S ^a   Bettge, Arthur D ^b   Kongraksawech, Teepakorn ^a   Engle, Douglas A ^c  

^a OREGON STATE UNIVERSITY   (United States)

^b ADB Wheat Consulting   (United States)

^c U S DEPARTMENT OF AGRICULTURE   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

SUSPENSIONS (FLUIDS); VISCOSITY;

BOSTWICK; CONSISTOMETERS; CONSTANT SHEAR; HYDRATION TIME; PEAK VISCOSITIES; RAPID VISCO ANALYZERS; SHEAR-RATE; VISCOSITY REDUCTION; WATER SUSPENSIONS; WHEAT FLOURS;

GELATION;

EID: 84905404104     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM-10-13-0210-N     Document Type: Conference Paper

References (19)

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