Article ID Journal Published Year Pages File Type
10277641 Journal of Food Engineering 2012 8 Pages PDF
Abstract
► Significance of HP treatment on dough viscoelastic reinforcement. ► Gelatinisation/pasting and gelling profiles of HP treated oat, millet, sorghum and wheat. ► Small and large deformation rheological properties of composite wheat dough matrices. ► HP improve the viscoelasticity of highly-replaced composite wheat dough matrices.
Keywords
Related Topics
Physical Sciences and Engineering Chemical Engineering Chemical Engineering (General)
Preview
Promoting dough viscoelastic structure in composite cereal matrices by high hydrostatic pressure
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