On the influence of added lipid phases on the rheological properties of wheat flour doughs-Reference-Cited by-同舟云学术

On the influence of added lipid phases on the rheological properties of wheat flour doughs

Published:1990-07 Issue:1 Volume:191 Page:35-39
ISSN:0044-3026
Container-title:Zeitschrift f�r Lebensmittel-Untersuchung und -Forschung
language:en
Short-container-title:Z Lebensm Unters Forch

Author:

Eliasson Ann -Charlotte,Tjerneld Eva

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology

Link

http://link.springer.com/content/pdf/10.1007/BF01202363.pdf

Reference18 articles.

1. Pomeranz Y (1967) Baker's Dig 41(5):48?50, 70

2. MacRitchie F, Gras PW (1973) Cereal Chem 50:292?302

3. Morrison WR, Law CN, Wylie LJ, Coventry A-C, Seekings J (1989) J Cereal Sci 9:41?51

4. Rajapaksa D, Eliasson A-C, Larsson K (1983) J Cereal Sci 1:53?61

5. Carlson TL-G (1981) Law and order in wheat flour dough. Colloid ascpects of the heat flour dough and its lipid and protein constituents in aqueous media. Thesis. University of Lund, Lund, Sweden

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2. INFLUENCE OF NATIVE LIPIDS ON THE RHEOLOGICAL PROPERTIES OF WHEAT FLOUR DOUGH AND GLUTEN;Journal of Texture Studies;2006-02

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