AGRIS - International System for Agricultural Science and Technology

Effect of partially gelatinized corn starch on the rheological properties of wheat dough

2015

Fu, Zong-qiang | Li-ming CheauthorCollege of Chemistry and Chemical Engineering, Xiamen University, Xiamen, China | Dong LiauthorCollege of Engineering, National Energy R & D Center for Non-food Biomass, China Agricultural University, P. O. Box 50, 17 Qinghua Donglu, Beijing 100083, China | Li-jun WangauthorCollege of Food Science and Nutritional Engineering, Beijing Key Laboratory of Functional Food from Plant Resources, China Agricultural University, Beijing, China | Benu AdhikariauthorSchool of Applied Sciences, RMIT University, Melbourne City Campus, VIC 3001, Australia


Bibliographic information
Other Subjects
Dough; Partially gelatinized starch; Creep
Language
English
Type
Text; Journal Article

2016-11-15
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