Effects of Phosphate Salts on the pH Values and Rapid Visco Analyser (RVA) Pasting Parameters of Wheat Flour Suspensions-Reference-Cited by-同舟云学术

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Effects of Phosphate Salts on the pH Values and Rapid Visco Analyser (RVA) Pasting Parameters of Wheat Flour Suspensions

Published:2012-01 Issue:1 Volume:89 Page:38-43
ISSN:0009-0352
Container-title:Cereal Chemistry Journal
language:en
Short-container-title:Cereal Chemistry Journal

Author:

Zhou Yibin¹²,Hou Gary G.²³

Affiliation:

1. Permanent address: Department of Food Science and Technology, Anhui Agricultural University, Hefei, China.

2. Wheat Marketing Center, Inc., 1200 NW Naito Parkway, Suite 230, Portland, OR 97209.

3. Corresponding author. Phone: (503) 295-0823. Fax: (503) 295-2735. E-mail: ghou@wmcinc.org

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Link

http://aaccipublications.aaccnet.org/doi/pdf/10.1094/CCHEM-07-11-0090

Reference22 articles.

1. Effects on Pasting Viscosity of Starch and Flour from Different Operating Conditions for the Rapid Visco Analyser

2. Optimization of Rapid-Visco Analyser Test Conditions for Predicting Asian Noodle Quality

3. A P31 Nuclear Magnetic Resonance Study of Complexing between Li+, Ca, and Mg2+ Ions and the Lower Condensed Phosphate Polyanions1

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