Rheological properties of dough made from grain amaranth-cereal composite flours based on wheat and spelt
نویسندگان
چکیده
منابع مشابه
Rheological Properties of Dough Made with Starch and Gluten from Several Cereal Sources'
Cereal Chem. 72(l):53-58 The range in moduli for isolated starch and vital gluten doughs showed action of the starch with the gluten. The source of gluten also had a the existence of starch-gluten or starch-gluten-water interactions in dough. significant effect on dough rheology, as indicated by the range of elastic Starches isolated from different wheat cultivars and mixed into dough (G') and ...
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ژورنال
عنوان ژورنال: Czech Journal of Food Sciences
سال: 2009
ISSN: 1212-1800,1805-9317
DOI: 10.17221/61/2009-cjfs