Rheological and sensory behaviour of rice flour dough: effect of selected additives in relation to dough flattening
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/content/pdf/10.1007/s13197-014-1591-4.pdf
Reference38 articles.
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4. Bhattacharya S, Bhat KK (1997) Steady shear rheology of rice-blackgram suspensions and suitability of rheological models. J Food Eng 32:241–250
5. Bhattacharya S, Jena R (2007) Gelling behavior of defatted soybean flour dispersions due to microwave treatment: textural, oscillatory, microstructural and sensory properties. J Food Eng 78:1305–1314
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