Optimization of calcium–magnesium–inulin formulation on wheat flour dough rheological properties

Journal of Food Process Engineering

Volumn 42, Issue 6, 2019, Pages

  Codină, Georgiana Gabriela ^a   Ropciuc, Sorina ^a   Dabija, Adriana ^a  

^a STEFAN CEL MARE UNIVERSITY OF SUCEAVA   (Romania)

Author keywords

[No Author keywords available]

Indexed keywords

BAKERY PRODUCTS; BIOCHEMISTRY; BREADMAKING; MAGNESIUM; POLYSACCHARIDES; RHEOLOGY; SALTS; WATER ABSORPTION;

BAKERY INDUSTRY; CALCIUM AND MAGNESIUMS; DOUGH RHEOLOGICAL PROPERTIES; INDEPENDENT VARIABLES; INTERACTION EFFECT; OPTIMUM FORMULATION; RESPONSE SURFACE METHODOLOGY; WHEAT-FLOUR DOUGH;

CALCIUM;

EID: 85070678561     PISSN: 01458876     EISSN: 17454530     Source Type: Journal    
DOI: 10.1111/jfpe.13219     Document Type: Article

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