Rheological study in the pasta industry by alveographic analysis
Cohesiveness is one of the most important characteristics of grain to obtain high-quality pasta. It is strictly linkedto the rheological properties of dough, in which gluten network confines starch, avoiding the end product to become glueyafter boiling. The present rheological study was performed us...
Kaydedildi:
| Yayımlandı: | Ciencia y Tecnología Alimentaria |
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| Asıl Yazarlar: | , , , , |
| Materyal Türü: | Artigo |
| Dil: | Inglês |
| Baskı/Yayın Bilgisi: |
Sociedad Mexicana de Nutrición y Tecnología de Alimentos
2002
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| Konular: | |
| Online Erişim: | https://www.redalyc.org/articulo.oa?id=72430401 |
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