STUDY THE EFFECT OF PACKAGING MATERIALS AND STORAGE PERIOD ON RHEOLOGICAL PROPERTIES OF FLOUR
The effect of packaging materials and storage period on rheological properties of wheat flour was studied. wheat flour was packed in polypropylene and paper sacks and stored at30Cº for 30, 60, 90 days. Results of amylograbh show that there were no significant (P<0.05) differences between initial...
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| Format: | Article |
| Language: | English |
| Published: |
College of Agriculture
2012-06-01
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| Series: | Mesopotamia Journal of Agriculture |
| Online Access: | https://magrj.mosuljournals.com/article_32715_e86d5d2c7c05cfbe043624a4b09ddd2c.pdf |
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