Rheological properties of the wheat flour supplemented with different additives
One characteristic of the Romanian wheat flour in the recent years consists of high values of the falling number. The aim of the present study was to explore the Mixolab device to characterize the thermo-mechanical behaviour of flour supplemented with different additives that contain α-amylase. Mixo...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Galati University Press
2011-07-01
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| Series: | Annals of the University Dunarea de Jos of Galati. Fascicle VI: Food Technology |
| Subjects: | |
| Online Access: | http://www.ann.ugal.ro/tpa/Annals%202011/vol%201/6%20StoenescuG.pdf |