Influence of mixing conditions and rest time on capillary flow behavior of wheat flour dough

Article de revue

Avec comité de lecture

Bernard Cuq, Erhan Yildiz et Jozef Kokini

Cereal chemistry, Vol.79(1), pp.129-137

2002

Résumé

Biological and medical sciences

Cereal and baking product industries

Food industries

Fundamental and applied biological sciences. Psychology

Milk and cheese industries. Ice creams

1 Consultations de la notice

Titre: Influence of mixing conditions and rest time on capillary flow behavior of wheat flour dough
Créateurs - sans rôle: Bernard Cuq - ENSA-INRA Montpellier, 2 place Viala, 34060 Montpellier, France
Erhan Yildiz - Center for Advanced Food Technology and Food Science Department, Rutgers the State Universtity of New Jersey, New Brunswick, New Jersey, 08901, United States
Jozef Kokini - Center for Advanced Food Technology and Food Science Department, Rutgers the State Universtity of New Jersey, New Brunswick, New Jersey, 08901, United States
Détails de publication: Cereal chemistry, Vol.79(1), pp.129-137
Éditeur: American Association of Cereal Chemists
Nombre de pages: 9
Identifiants: 99149893809311
Unité académique: Ingénierie des Agropolymères et Technologies Emergentes - IATE
Langue: English
Type de ressource: Journal article