Effect of water on the caking properties of different types of wheat flour
In this study, powder flow analyzer was used to determine the caking characteristics of a different type of wheat flours. Besides the flour type as a variable, three levels of water percentage (12.5, 18.5 and 30 (% w.w.b)) were also tested. The presence of water with the powder plays a significant r...
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| Format: | Article |
| Language: | English English |
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Rynnye Lyan Resources
2020
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| Online Access: | https://eprints.ums.edu.my/id/eprint/30939/1/Effect%20of%20water%20on%20the%20caking%20properties%20of%20different%20types%20of%20wheat%20flour%20.pdf https://eprints.ums.edu.my/id/eprint/30939/2/Effect%20of%20water%20on%20the%20caking%20properties%20of%20different%20types%20of%20wheat%20flour%201.pdf https://eprints.ums.edu.my/id/eprint/30939/ https://www.myfoodresearch.com/uploads/8/4/8/5/84855864/_32__fr-2020-412_hasmadi.pdf https://doi.org/10.26656/fr.2017.5(1).412 |
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https://eprints.ums.edu.my/id/eprint/30939/1/Effect%20of%20water%20on%20the%20caking%20properties%20of%20different%20types%20of%20wheat%20flour%20.pdfhttps://eprints.ums.edu.my/id/eprint/30939/2/Effect%20of%20water%20on%20the%20caking%20properties%20of%20different%20types%20of%20wheat%20flour%201.pdf
https://eprints.ums.edu.my/id/eprint/30939/
https://www.myfoodresearch.com/uploads/8/4/8/5/84855864/_32__fr-2020-412_hasmadi.pdf
https://doi.org/10.26656/fr.2017.5(1).412