EVALUATION OF PHYSICAL, CHEMICAL, RHEOLOGICAL AND BAKING PROPERTIES OF WHEAT-FLOUR STORED FOR 90 DAYS

被引：0

作者：

RAMIREZ, B ^{[1
]}

LOPEZ, G ^{[1
]}

ORTEGA, R ^{[1
]}

GALLEGOS, E ^{[1
]}

机构：

[1] UNIV SONORA,CTR COORDINADOR INVEST,SECC ALIMENTOS,SONORA 83000,MEXICO

来源：

CEREAL FOODS WORLD | 1985年 / 30卷 / 08期

关键词：

D O I：

暂无

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：557 / 557

页数：1

共 50 条

[1] SOY - WHEAT-FLOUR BLENDS - CHEMICAL, RHEOLOGICAL AND BAKING CHARACTERISTICS
MISRA, P
USHA, MS
SINGH, S
[J]. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 1991, 28 (02): : 89 - 91
[2] EFFECT OF ADDING SWEET POTATO FLOUR TO WHEAT-FLOUR ON PHYSICAL DOUGH PROPERTIES AND BAKING
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REFAI, FY
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ELSAMAHY, SK
[J]. CEREAL CHEMISTRY, 1973, 50 (02) : 140 - 146
[3] EFFECT OF MALONALDEHYDE ON RHEOLOGICAL PROPERTIES OF WHEAT-FLOUR
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PARIHAR, DB
[J]. NAHRUNG-FOOD, 1977, 21 (08): : 725 - 729
[4] EFFECTS OF SOME BAKING INGREDIENTS ON PHYSICAL AND STRUCTURAL-PROPERTIES OF WHEAT-FLOUR EXTRUDATES
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NEUMANN, PE
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[J]. CEREAL CHEMISTRY, 1993, 70 (03) : 291 - 297
[5] EFFECT OF ENZYME ACTIVE SOY FLOUR AND ROASTED SOY FLOUR ON RHEOLOGICAL AND BAKING CHARACTERISTICS OF WHEAT-FLOUR
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[J]. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 1986, 23 (05): : 257 - 260
[6] USING GAMMA-IRRADIATION FOR IMPROVING RHEOLOGICAL PROPERTIES AND BAKING QUALITY OF SOFT WEAK WHEAT-FLOUR
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[J]. BAKERS DIGEST, 1979, 53 (04): : 34 - 37
[7] Rheological and baking properties of cowpea and wheat flour blends
Sharma, S
Bajwa, U
Nagi, HPS
[J]. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1999, 79 (05) : 657 - 662
[8] EFFECT OF OZONE TREATMENT ON THE RHEOLOGICAL PROPERTIES OF WHEAT-FLOUR
NAITO, S
[J]. JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI, 1990, 37 (10): : 810 - 813
[9] CORN FLOUR ADDITION TO WHEAT-FLOUR DOUGHS - EFFECT ON RHEOLOGICAL PROPERTIES
NAVICKIS, LL
[J]. CEREAL CHEMISTRY, 1987, 64 (05) : 307 - 310
[10] BAKING QUALITY OF SOME WHEAT-FLOUR MIXTURES
HUSSEIN, MA
ABDALLA, FH
[J]. PERIODICA POLYTECHNICA-CHEMICAL ENGINEERING, 1976, 20 (02) : 145 - 152

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