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International Journal of Food Properties Volume 3, 2000 - Issue 3
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Original Articles

Incorporation of Carboxy methyl cellulose in wheat flour: Rheological, alveographic, dough development, gas formation/retention, baking and bread firmness studies

Jai Pal Singh Sidhu Department of Food Science and Technology, Guru Nanak Dev Univeristy, Amritsar, 143005, India E-mail: [email protected]
&
A. S. Bawa Department of Food Science and Technology, Guru Nanak Dev Univeristy, Amritsar, 143005, India
Pages 407-419 | Received 31 Jan 2000, Accepted 01 May 2000, Published online: 02 Sep 2009

Citations (4)

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Read on this site (1)

Jai Pal Singh Sidhu & A. S. Bawa. (2002) DOUGH CHARACTERISTICS AND BAKING STUDIES OF WHEAT FLOUR FORTIFIED WITH XANTHAN GUM. International Journal of Food Properties 5:1, pages 1-11.
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Articles from other publishers (3)

Hulya Dogan & Jozef L. Kokini. 2011. Batters and Breadings in Food Processing. Batters and Breadings in Food Processing 263 299 .
Mary Jean Cash & Sandra J. Caputo. 2009. Food Stabilisers, Thickeners and Gelling Agents. Food Stabilisers, Thickeners and Gelling Agents 95 115 .
E. GimenoC. I. MoraruJ. L. Kokini. (2004) Effect of Xanthan Gum and CMC on the Structure and Texture of Corn Flour Pellets Expanded by Microwave Heating. Cereal Chemistry Journal 81:1, pages 100-107.
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