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Study on Effects of Different Emulsifiers on Wheat Dough Rheological Properties
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TS211

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    Abstract:

    The effects of three different emulsifiers on the rheological properties of wheat flour dough were investigated using Brabender farinoghaph and extensoghaph. The measured dough properties were dough development time, stability, weakening, extensibility

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. Study on Effects of Different Emulsifiers on Wheat Dough Rheological Properties[J]. Journal of Food Science and Biotechnology,2003,22(5).

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