On-Line Measurement of Rheological Properties of Wheat Flour Extrudates Added with Oxido-reductants, Acid, and Alkali. Accepted for publication

Resource

Journal of Food Engineering, 62(2), 193-202

Journal

Journal of Food Engineering

Journal Volume

62

Journal Issue

2

Pages

193-202

Date Issued

2004

Date

2004

Author(s)

Shiau, Sy-Yu

URI

Type

journal article

File(s)

Name

47.pdf

Size

24.16 KB

Format

Adobe PDF

Checksum

(MD5):65d362683b3e60536e7e167e559f627b