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EFFECT OF UNIMODAL PARTICLE SIZE AND PULP CONTENT ON RHEOLOGICAL PROPERTIES OF TOMATO PUREE

✍ Scribed by B. YOO; M.A. RAO

Book ID
111346365
Publisher
John Wiley and Sons
Year
1994
Tongue
English
Weight
660 KB
Volume
25
Category
Article
ISSN
0022-4901

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Commercial hard red spring, hard red winter, soft white and durum wheat brans were used to investigate the e †ect of wheat bran particle size on the rheological properties of doughs. Wheat brans were Ðrst coarsely ground and passed through a bran Ðnisher to remove additional endosperm and aleurone l