Influence of ingredients on the thermo-rheological behaviour of batters containing methylcellulose

Food Hydrocolloids

Volumn 19, Issue 5, 2005, Pages 869-877

  Sanz, T ^a   Salvador, A ^a   Velez G ^b   Munoz J ^b   Fiszman, S M ^a  

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

^b UNIVERSITY OF SEVILLE   (Spain)

Author keywords

Batter; Ingredients; Methylcellulose; Thermorheology

Indexed keywords

GELATION; SHEAR THINNING; STARCH; VISCOELASTICITY;

BATTER; COMMERCIAL GRADE; CORN STARCH; INGREDIENT; METHYLCELLULOSE; RHEOLOGICAL BEHAVIOUR; STORAGE AND LOSS MODULUS; THERMORHEOLOGY; WHEAT FLOURS; WHEAT STARCH;

PROTEINS;

DEXTRIN; GLUTEN; METHYLCELLULOSE; POLYSACCHARIDE; PROTEIN; STARCH;

ARTICLE; DILUTION; EGG; FLOUR; FOOD ANALYSIS; FOOD COMPOSITION; FOOD PROCESSING; FRYING; GELATINIZATION; GELATION; PROTEIN CONTENT; STORAGE; STORAGE TEMPERATURE; TEMPERATURE; TEMPERATURE DEPENDENCE; THERMAL ANALYSIS; VISCOELASTICITY; VISCOSITY; WHEAT;

TRITICUM AESTIVUM; ZEA MAYS;

EID: 17444365417     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2004.11.003     Document Type: Article

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