Optimization of wheat-grape seed composite flour to improve alpha-amylase activity and dough rheological behavior

International Journal of Food Properties

Volumn 19, Issue 4, 2016, Pages 859-872

  Mironeasa, Silvia ^a   Codinə, Georgiana Gabriela ^a   Mironeasa, Costel ^a  

^a STEFAN CEL MARE UNIVERSITY OF SUCEAVA   (Romania)

Author keywords

Epifluorescence light microscopy; Grape seed flour; Mixolab; Optimization; Wheat flour

Indexed keywords

FOOD TECHNOLOGY; OPTIMIZATION;

ALPHA-AMYLASE ACTIVITY; EPIFLUORESCENCES; GRAPE SEEDS; MIXOLAB; RESPONSE SURFACE METHODOLOGY; RHEOLOGICAL BEHAVIORS; RHEOLOGICAL PARAMETER; WHEAT FLOURS;

DEFORMATION;

EID: 84953266540     PISSN: 10942912     EISSN: 15322386     Source Type: Journal    
DOI: 10.1080/10942912.2015.1045516     Document Type: Article

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