Rheological and sensory behaviour of rice flour dough: effect of selected additives in relation to dough flattening

标题
Rheological and sensory behaviour of rice flour dough: effect of selected additives in relation to dough flattening
作者
关键词
Rice dough, Additives, Oscillation, Microstructure, Sensory assessment, Interrelation
出版物
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
Volume 52, Issue 8, Pages 4852-4862
出版商
Springer Nature
发表日期
2014-10-22
DOI
10.1007/s13197-014-1591-4

向作者/读者发起求助以获取更多资源

Reprint

联系作者

Add your recorded webinar

Do you already have a recorded webinar? Grow your audience and get more views by easily listing your recording on Peeref.

Upload Now

Become a Peeref-certified reviewer

The Peeref Institute provides free reviewer training that teaches the core competencies of the academic peer review process.

Get Started