Publication no. C-2002-0604-07R |  VIEW ARTICLE

NOTE: Effect of pH and Sodium Chloride on Wheat Flour Dough Properties: Ultracentrifugation and Rheological Measurements.

Helena Larsson (1). (1) University of Lund, Dept of Food Technology, Box 124, S-221 00 Lund, Sweden, Phone: +46 46 222 4743, Fax: +46 46 222 9517, E-mail: <Helena.Larsson@livsteki.lth.se> Cereal Chem. 79(4):544-545. Accepted February 1, 2002. Copyright 2002 American Association of Cereal Chemists, Inc.