JHED | Volume 1 | FPP (5) - Creating the correlation model at flour T-400 among amylograph units and γ slope of mixolab curve.

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CREATING THE CORRELATION MODEL AT FLOUR T-400 AMONG AMYLOGRAPH UNITS AND Γ SLOPE OF MIXOLAB CURVE

Marija Stanojeska*, Brane Sokoloski

Key words: α-amylaseamylase, Flour, Quality, Control, Correlation model.

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VOLUME 1 | Food Production and Processing (5)

Marija Stanojeska, Brane Sokoloski (2012).
Creating the correlation model at flour T-400 among amylograph units and γ slope of mixolab curve.

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Marija Stanojeska*, Brane Sokoloski

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