Modeling of the effect of relative humidity and temperature on proving rate of rice-flour-based dough

Modeling of the effect of relative humidity and temperature on proving rate of rice-flour-based dough

10.1016/j.lwt.2006.06.002

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Bibliographic Details
Main Authors: Therdthai, N., Zhou, W., Jangchud, K.
Other Authors: CHEMISTRY
Format: Article
Published: 2014
Subjects:
Dough
Kinetic model
Proving
Relative humidity
Rice
Online Access:http://scholarbank.nus.edu.sg/handle/10635/94290
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Institution: National University of Singapore
id sg-nus-scholar.10635-94290
record_format dspace
spelling sg-nus-scholar.10635-942902023-10-30T22:38:17Z Modeling of the effect of relative humidity and temperature on proving rate of rice-flour-based dough Therdthai, N. Zhou, W. Jangchud, K. CHEMISTRY Dough Kinetic model Proving Relative humidity Rice 10.1016/j.lwt.2006.06.002 LWT - Food Science and Technology 40 6 1036-1040 LBWTA 2014-10-16T08:34:18Z 2014-10-16T08:34:18Z 2007-08 Article Therdthai, N., Zhou, W., Jangchud, K. (2007-08). Modeling of the effect of relative humidity and temperature on proving rate of rice-flour-based dough. LWT - Food Science and Technology 40 (6) : 1036-1040. ScholarBank@NUS Repository. https://doi.org/10.1016/j.lwt.2006.06.002 00236438 http://scholarbank.nus.edu.sg/handle/10635/94290 000245208700012 Scopus
institution National University of Singapore
building NUS Library
continent Asia
country Singapore
Singapore
content_provider NUS Library
collection ScholarBank@NUS
topic Dough
Kinetic model
Proving
Relative humidity
Rice
spellingShingle Dough
Kinetic model
Proving
Relative humidity
Rice
Therdthai, N.
Zhou, W.
Jangchud, K.
Modeling of the effect of relative humidity and temperature on proving rate of rice-flour-based dough
description 10.1016/j.lwt.2006.06.002
author2 CHEMISTRY
author_facet CHEMISTRY
Therdthai, N.
Zhou, W.
Jangchud, K.
format Article
author Therdthai, N.
Zhou, W.
Jangchud, K.
author_sort Therdthai, N.
title Modeling of the effect of relative humidity and temperature on proving rate of rice-flour-based dough
title_short Modeling of the effect of relative humidity and temperature on proving rate of rice-flour-based dough
title_full Modeling of the effect of relative humidity and temperature on proving rate of rice-flour-based dough
title_fullStr Modeling of the effect of relative humidity and temperature on proving rate of rice-flour-based dough
title_full_unstemmed Modeling of the effect of relative humidity and temperature on proving rate of rice-flour-based dough
title_sort modeling of the effect of relative humidity and temperature on proving rate of rice-flour-based dough
publishDate 2014
url http://scholarbank.nus.edu.sg/handle/10635/94290
_version_ 1781786073087606784

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