AN ALKALINE VISCOSITY TEST FOR SOFT WHEAT FLOURS

被引:0
|
作者
FINNEY, KF
YAMAZAKI, WT
机构
关键词
D O I
暂无
中图分类号
O69 [应用化学];
学科分类号
081704 ;
摘要
引用
收藏
页码:153 / 159
页数:7
相关论文
共 50 条
  • [21] Effect of storage temperature on falling number and apparent viscosity of gruels from wheat flours
    Zarzycki, P.
    Sobota, A.
    JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 2015, 52 (01): : 437 - 443
  • [22] IMPROVING QUALITY OF COOKIES MADE FROM SOFT AND HARD WHEAT FLOURS WITH SURFACTANTS
    TSEN, CC
    BAUCK, LJ
    WALLINGFORD, L
    CEREAL SCIENCE TODAY, 1974, 19 (09): : 401 - 401
  • [23] Mycotoxins in flours derived from wheat and soybean detected by the Elisa test
    Peruzzo, Alejandra Maria
    Pioli, Rosanna Nora
    PESQUISA AGROPECUARIA BRASILEIRA, 2016, 51 (05) : 647 - 653
  • [24] COMPONENTS OF TEST WEIGHT IN SOFT WHEAT
    YAMAZAKI, WT
    BRIGGLE, LW
    CROP SCIENCE, 1969, 9 (04) : 457 - &
  • [25] FUNCTIONAL-CHARACTERISTICS OF SPROUT-DAMAGED SOFT WHITE WHEAT FLOURS
    LORENZ, K
    VALVANO, R
    JOURNAL OF FOOD SCIENCE, 1981, 46 (04) : 1018 - 1020
  • [26] STRUCTURAL DIFFERENCES IN DRY NOODLES MADE FROM SOFT AND HARD WHEAT FLOURS
    RHO, KL
    SEIB, PA
    CHUNG, OK
    CEREAL FOODS WORLD, 1985, 30 (08) : 565 - 565
  • [27] The bleaching of wheat flours
    Fleurent, E
    COMPTES RENDUS HEBDOMADAIRES DES SEANCES DE L ACADEMIE DES SCIENCES, 1906, 142 : 180 - 182
  • [28] MOLDING OF WHEAT FLOURS
    MOREAU, C
    ANNALES DE LA NUTRITION ET DE L ALIMENTATION, 1970, 24 (06): : 117 - &
  • [29] THE RELATIONSHIP BETWEEN STARCH SWELLING PROPERTIES, PASTE VISCOSITY AND BOILED NOODLE QUALITY IN WHEAT FLOURS
    CROSBIE, GB
    JOURNAL OF CEREAL SCIENCE, 1991, 13 (02) : 145 - 150
  • [30] Properties of blends combined with corn flours and wheat flours
    Wang Yuan
    Gao Haiyan
    Sun Yaojun
    Chen Ming
    MULTI-FUNCTIONAL MATERIALS AND STRUCTURES ENGINEERING, ICMMSE 2011, 2011, 304 : 340 - +