Viljakuidun vaikutus tärkkelyksen tilaan, proteiiniverkon muodostumiseen ja vehnämatriisin reologisiin ominaisuuksiin: Diplomityö

Translated title of the contribution: Effect of grain fibre on starch pasting, protein network formation and rheological properties of the wheat dough: Master's thesis

Katri Hartikainen

Research output: ThesisMaster's thesisTheses

Original languageFinnish
QualificationMaster Degree
Awarding Institution
  • Aalto University
Place of PublicationEspoo
Publisher
Publication statusPublished - 2011
MoE publication typeG2 Master's thesis, polytechnic Master's thesis

Keywords

  • reologia
  • lese
  • fermentointi
  • tärkkelyksen liisteröityminen
  • rheology
  • bran
  • fermentation
  • starch pasting

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