Effect of water on the caking properties of different types of wheat flour
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DOI: 10.26656/fr.2017.5(1).412
Abstract: In this study, powder flow analyser 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… read more here.
Keywords: effect water; properties different; caking properties; water ... See more keywords