A soluble fibre gel produced from rice bran and barley flour as a fat replacer in Asian foods

International Journal of Food Science and Technology

Volumn 39, Issue 1, 2004, Pages 1-10

  Inglett, George E ^a   Carriere, Craig J ^a   Maneepun, Saipin ^b   Tungtrakul, Patcharee ^b  

^a NATIONAL CENTER FOR AGRICULTURAL UTILIZATION RESEARCH   (United States)

^b KASETSART UNIVERSITY   (Thailand)

Author keywords

Coconut cream; Dynamic rheological properties; Proximate composition; Saturated fat; Scanning electron microscopy; Sensory evaluation

Indexed keywords

COCONUT CREAM; DYNAMIC RHEOLOGICAL PROPERTIES; SATURATED FAT;

COMPOSITION; CROPS; ELASTIC MODULI; GELS; NATURAL FIBERS; OILS AND FATS; RHEOLOGY; SCANNING ELECTRON MICROSCOPY; SENSORY PERCEPTION; SOLUBILITY; VISCOELASTICITY;

FRUITS;

COLOCASIA ESCULENTA; GALLUS GALLUS; HORDEUM VULGARE SUBSP. VULGARE;

EID: 0742304688     PISSN: 09505423     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2004.00739.x     Document Type: Article

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