Title of article
Rheological characteristics of wheat flour dough as influenced by ingredients of parotta Original Research Article
Author/Authors
D. Indrani، نويسنده , , G. Venkateswara Rao، نويسنده ,
Issue Information
روزنامه با شماره پیاپی سال 2007
Pages
6
From page
100
To page
105
Abstract
Visible light photoluminescence (PL) peaking at around λ = 460 nm is observed from cereals, such as rice, wheat, barley, millet, flour, corn starch, peanut, under illumination of ultra-violet light at λ = 365 nm. Peak intensity of PL varies with variety a
Keywords
Instron , Dough , Ingredients , Rheology
Journal title
Journal of Food Engineering
Serial Year
2007
Journal title
Journal of Food Engineering
Record number
1167034
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