Utilization of Mixolab® to predict the suitability of flours in terms of cake quality
- 10 October 2007
- journal article
- research article
- Published by Springer Nature in European Food Research and Technology
- Vol. 227 (2) , 565-570
Abstract
No abstract availableKeywords
This publication has 4 references indexed in Scilit:
- Assessment of hydrocolloid effects on the thermo-mechanical properties of wheat using the MixolabFood Hydrocolloids, 2007
- Formation of Homopolymers and Heteropolymers Between Wheat Flour and Several Protein Sources by Transglutaminase‐Catalyzed Cross‐LinkingCereal Chemistry, 2006
- Microwave, infrared and infrared-microwave combination baking of cakesJournal of Food Engineering, 2005
- On the relationship between large-deformation properties of wheat flour dough and baking qualityJournal of Cereal Science, 2004