Thermodynamic aspects of dough formation and functionality

Food Hydrocolloids

Volumn 11, Issue 2, 1997, Pages 181-193

  Tolstoguzov, Vladimir ^a  

^a NESTLÉ RESEARCH CENTER   (Switzerland)

Author keywords

[No Author keywords available]

Indexed keywords

GELATION; GRANULATION; HYDROPHOBICITY; LIPIDS; MIXING; PHASE TRANSITIONS; SHEAR FLOW; STARCH;

CO-EXISTING; DISPERSED PARTICLE; EXCLUDED VOLUME EFFECTS; LIQUID PHASE; LIQUID PHASIS; MECHANICAL TREATMENTS; MILK PROTEIN; PROTEIN PHASIS; STARCH GRANULES; THERMODYNAMIC ASPECTS;

PROTEINS;

EID: 21744440866     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0268-005X(97)80025-2     Document Type: Article

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