摘要 : Wheat (<i>Triticum aestivum</i> L.) flour is able to form dough with unique rheological properties that allow bread making. It is well known that wheat protein content affects dough rheological properties, but there is not enough ... 展开
作者 | Vazquez~ D Ferreira~ F Soule~ S. Garofalo~ L |
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作者单位 | |
期刊名称 | 《Industrial Crops and Products》 |
总页数 | 5 |
语种/中图分类号 | 英语 / S5 |
关键词 | ARABINOSE DOUGH FLOURS CEREAL MONOSACCHARIDES PENTOSANS PENTOSES POLYSACCHARIDES RHEOLOGICAL PROPERTIES VAR WHEAT WHEAT DOUGH WHEAT FLOUR XYLOSE Cereals and bakery products Wheat and rye |
馆藏号 | N2008EPST0008517 |