MODIFICATIONS TO THE BUHLER LABORATORY MILL TO PRODUCE A FLOUR COMPARABLE IN YIELD AND QUALITY TO THE ALLIS-CHALMERS LABORATORY MILL

被引：5

作者：

BLACK, HC ^{[1
]}

PRESTON, KR ^{[1
]}

DEXTER, JE ^{[1
]}

机构：

[1] CANADIAN GRAIN COMMISS,GRAIN RES LAB,WINNIPEG R3C 3G8,MANITOBA,CANADA

来源：

CANADIAN INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY JOURNAL-JOURNAL DE L INSTITUT CANADIEN DE SCIENCE ET TECHNOLOGIE ALIMENTAIRES | 1983年 / 16卷 / 03期

关键词：

D O I：

10.1016/S0315-5463(83)72206-6

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：191 / 195

页数：5

共 12 条

[1]

BLACK HC, 1980, CEREAL FOOD WORLD, V25, P757

[2] THE GRL PILOT MILL .1. FLOUR YIELDS AND ANALYTICAL PROPERTIES OF FLOUR STREAMS MILLED FROM CANADIAN RED SPRING WHEATS [J].

BLACK, HC ;

PRESTON, KR ;

TIPPLES, KH .

CANADIAN INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY JOURNAL-JOURNAL DE L INSTITUT CANADIEN DE SCIENCE ET TECHNOLOGIE ALIMENTAIRES, 1981, 14 (04) :315-320

[3]

BLACK HC, 1961, CEREAL CHEM, V38, P97

[4]

Butcher J., 1972, Milling, V154, P27

[5]

EVA WJ, 1957, CEREAL SCI TODAY, V2, P124

[6]

FARRAND EA, 1964, CEREAL CHEM, V41, P98

[7]

HOLAS J, 1978, CEREAL CHEM, V55, P637

[8]

KILBORN RH, 1981, CEREAL FOOD WORLD, V26, P624

[9] THE GRL PILOT MILL .2. PHYSICAL DOUGH AND BAKING PROPERTIES OF FLOUR STREAMS MILLED FROM CANADIAN RED SPRING WHEATS [J].

PRESTON, KR ;

KILBORN, RH ;

BLACK, HC .

CANADIAN INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY JOURNAL-JOURNAL DE L INSTITUT CANADIEN DE SCIENCE ET TECHNOLOGIE ALIMENTAIRES, 1982, 15 (01) :29-36

[10]

SEEBORG EF, 1951, AACC T, V9, P25

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