Water absorption of food wheat flour – comparison of direct and indirect methods
The study aims to compare three methods used for the evaluation of water absorption of wheat flour: a) a direct method consisting of a standard procedure on a Farinograph-E device and b) two indirect methods, namely NIR spectroscopy and centrifugation. Forty-four samples of Czech food wheat were col...
| Main Authors: | , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek
2023-01-01
|
| Series: | Croatian Journal of Food Science and Technology |
| Subjects: | |
| Online Access: | https://hrcak.srce.hr/file/449889 |