Thermal transitions of gluten-free doughs as affected by water, egg white and hydroxypropylmethylcellulose

Thermochimica Acta

Volumn 411, Issue 1, 2004, Pages 81-89

  Kobylañski, José R ^a   Pérez, Oscar E ^b   Pilosof, Ana M R ^b,c  

^a UNIVERSIDAD NACIONAL DE SANTIAGO DEL ESTERO   (Argentina)

^b UNIVERSIDAD DE BUENOS AIRES   (Argentina)

^c Facultad de Ciencias Naturales e Instituto M Lillo   (Argentina)

Author keywords

Differential scanning calorimetry; Gelatinisation; Hydrocolloids; Interactions; Starch

Indexed keywords

EGG WHITE; GLUTEN; HYDROXYPROPYLMETHYLCELLULOSE; STARCH; WATER;

ANALYSIS OF VARIANCE; ARTICLE; CASSAVA; CONCENTRATION RESPONSE; DIFFERENTIAL SCANNING CALORIMETRY; DOUGH; EXPERIMENTAL DESIGN; GELATINIZATION; HYDROCOLLOID; MOLECULAR INTERACTION; REACTION ANALYSIS; SURFACE PROPERTY; TEMPERATURE DEPENDENCE; THERMODYNAMICS;

EID: 0742306763     PISSN: 00406031     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.tca.2003.08.002     Document Type: Article

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