Rheological characterization of a new oat hydrocolloid and its application in cake baking

Cereal Chemistry

Volumn 82, Issue 6, 2005, Pages 717-720

  Lee, Suyong ^a   Kinney, Mary P ^a   Inglett, George E ^a  

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

Author keywords

[No Author keywords available]

Indexed keywords

COLLOIDS;

CAKE BAKING; DYNAMIC SHEARS; GLUCANS; ITS APPLICATIONS; OAT BRAN; RHEOLOGICAL CHARACTERIZATION; SHEAR MEASUREMENTS; SHEAR-THINNING BEHAVIOR; STEADY SHEAR; STEAM JET COOKING;

SHEAR THINNING;

EID: 27744516967     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CC-82-0717     Document Type: Article

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