[ Título: (water OR agua) AND (food OR aliment*) ]
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Bulk flow properties of selected food powders at different water activity levels
1996
Chang, K.S. (Chungnam National University, Taejon (Korea Republic). Department of Food Science and Technology) | Kim, D.W. (Joongkyoung Junior College, Taejon (Korea Republic). Department of Food Technology) | Kim, S.S. (Catholic University of Korea, Buchon (Korea Republic). Department of Food Science and Nutrition)
Korea Agricultural Science Digital Library - Republic of Korea
Wheat flour. Physical characteristics of doughs. pt. 1: Determination of water absorption and rheological properties using a farinograph.- pt. 2: Determination of rheological properties using an extensograph.- pt. 3: Determination of water absorption and rheological properties using a valorigraph. Prepared by Technical Committee ISO/TC 34: Agricultural Food Products. 1. ed.
1988
Wolters Kluwer - United States of America
