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Measuring Oxidative Gelation of Aqueous Flour Suspensions Using the Rapid Visco Analyzer

✍ Scribed by Ross, Andrew S.; Bettge, Arthur D.; Kongraksawech, Teepakorn; Engle, Douglas A.

Book ID: 126933736
Publisher: AACC International (American Association of Cereal Chemists)
Year: 2014
Tongue: English
Weight: 619 KB
Volume: 91
Category: Article
ISSN: 0009-0352
DOI: 10.1094/cchem-10-13-0210-n

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