Posted by Senol Ibanoglu, Department of Food Engineering, Faculty of Engineering, The University of Gaiziantep, 27310 Gaintep, Turkey on 22nd Oct 2021
Ozone and Wheat Flour
Abstract
Soft and hard wheat samples were tempered using ozonated water (1.5 and 11.5 mg ozone/l). Milling (rate of extraction), rheological (farinograph and
… read more
Posted by Senol Ibanoglu, Department of Food Engineering, Faculty of Engineering, The University of Gaiziantep, 27310 Gaintep, Turkey on 22nd Oct 2021
Ozone and Wheat Flour
Abstract
Soft and hard wheat samples were tempered using ozonated water (1.5 and 11.5 mg ozone/l). Milling (rate of extraction), rheological (farinograph and
… read more
