Effect of water on the caking properties of different types of wheat flour
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 30 (% w.w.b)) were also tested. The presence of water with the powder plays a significant...
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| Format: | Article |
| Language: | en en |
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Food Research
2021
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| Online Access: | https://eprints.ums.edu.my/id/eprint/36456/1/ABSTRACT.pdf https://eprints.ums.edu.my/id/eprint/36456/2/FULL%20TEXT.pdf https://eprints.ums.edu.my/id/eprint/36456/ https://doi.org/10.26656/fr.2017.5(1).412 |
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