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Effect of pH and Sodium Chloride on Wheat Flour Dough Properties: Ultracentrifugation and Rheological Measurements

July 2002 Volume 79 Number 4
Pages 544 — 545
Helena Larsson 1

University of Lund, Dept of Food Technology, Box 124, S-221 00 Lund, Sweden, Phone: +46 46 222 4743, Fax: +46 46 222 9517, E-mail: Helena.Larsson@livsteki.lth.se


Go to Article:
http://dx.doi.org/10.1094/CCHEM.2002.79.4.544
Accepted February 1, 2002.

© 2002 American Association of Cereal Chemists, Inc.