Effect of extraction rate on rheological properties of wheat flour
1. Effect of extraction rate on rheological properties of wheat flour

Vahideh Moradi; Babak Ghiassi Tarzi; Mehdi Farhoodi; Amir Fallah

Volume 1, Issue 1 , Winter and Spring 2018, , Pages 27-32

Abstract
  The effect of different extraction rates (64%, 82% and 90%) of wheat flour on the rheological properties of the wheat flour dough was investigated. A complete study of the rheological ...  Read More