Pasting properties of different wheat flour-hydrocolloid systems

Food Hydrocolloids

Volumn 13, Issue 1, 1999, Pages 27-33

  Rojas, J A ^a   Rosell, C M ^a   Benedito De Barber, C ^a  

^a INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

Author keywords

[No Author keywords available]

Indexed keywords

ALGINATE; COLLOIDS; GELATION; STARCH; STRUCTURE (COMPOSITION); XANTHAN GUM;

% REDUCTIONS; AMYLOSE-LIPID COMPLEX; CARRAGEENANS; ENZYME SUBSTRATES; GUAR GUMS; HYDROXYPROPYL METHYLCELLULOSE; PASTING PROPERTY; PASTING TEMPERATURE; STARCH GELATINIZATION; WHEAT FLOURS;

DIFFERENTIAL SCANNING CALORIMETRY;

CYAMOPSIS TETRAGONOLOBA; TRITICUM AESTIVUM;

EID: 0001893516     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0268-005X(98)00066-6     Document Type: Article

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