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The effect of different ingredients on the dough rheological properties as measured by resistograph

1986

Mahdi, J.G. | Al-Shaibani, A.M. | Dawoud, H.M. (Mosul Univ., Hammam Al-Alil, Mosul (Iraq). Coll. of Agriculture and Forestry, Food Technology Department, Basic Science Division, Chemistry Section)

AGROVOC Keywords
aceites acide ascorbique acido ascorbico ascorbic acid bakery products corps gras farine fats flours grasas harinas huile oils oxidoreductases oxidorreductasas produit de cuisson rheological properties sucre sugar
Bibliographic information
Volume 4 Issue 3
Pagination
pp. 119-130
Other Subjects
Irak/ instrumentos; Iraq/ instruments; Stabilisation; Estabilizacion; Oxydoreductase; Irak/ instrument; Propiedades reologicas; Productos de panaderia; Stabilizing; Propriete rheologique; Azucar
Language
Arabic
Note
3 tables; 5 graphs; 15 ref. Summaries (Ar, En)
Type
Summary
1988-08-15
AGRIS AP
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