𝔖 Bobbio Scriptorium
✦   LIBER   ✦

Effect of composition on the rheological behaviour and sensory properties of semisolid dairy dessert

✍ Scribed by A. Tarrega; E. Costell

Book ID
113627337
Publisher
Elsevier Science
Year
2006
Tongue
English
Weight
412 KB
Volume
20
Category
Article
ISSN
0268-005X

No coin nor oath required. For personal study only.

πŸ“œ SIMILAR VOLUMES

The composition, rheological properties
The composition, rheological properties and breadmaking behaviour of stored flours
✍ Brenda M. Bell; Norman Chamberlain; T. Hylton Collins; David G. H. Daniels; Nath πŸ“‚ Article πŸ“… 1979 πŸ› John Wiley and Sons 🌐 English βš– 797 KB

## Abstract Flours milled from English (β€˜weak’), Canadian (β€˜strong’) and mixed English and Canadian wheats (β€˜medium’) had different rates of lipolysis (weak>medium>strong) during prolonged storage at ambient temperatures (average about 12Β°C). Lipolysis was more rapid in the medium flour at 25Β°C, bu