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Evaluation of visco-elastic properties of conditioned wheat kernels and their doughs using a compression test under

Néstor Ponce-García1,2, Benjamín Ramírez-Wong2, Patricia I Torres-Chávez2

  • 1UAEM Campus Universitario "El Cerrillo", El Cerrillo Piedras Blancas, 50200, Toluca, Estado de México, México.

Journal of the Science of Food and Agriculture
|June 21, 2016
PubMed
Abstract

Keywords:
compression testdoughvisco-elasticitywheat

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