Significance of dietary fiber on the viscometric pattern of pasted and gelled flour-fiber blends

Cereal Chemistry

Volumn 83, Issue 4, 2006, Pages 370-376

  Collar, C ^a   Santos, E ^a   Rosell, C M ^a  

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

Author keywords

[No Author keywords available]

Indexed keywords

FIBERS; GELATION; HYDRATION; SUGAR BEETS; VISCOSITY MEASUREMENT;

BREAKDOWN VISCOSITY; CELL WALLS; DELETERIOUS EFFECTS; DIETARY FIBRE; FIBER BLENDS; RESPONSE-SURFACE METHODOLOGY; SOLUBLE SUGARS; THERMAL PARAMETERS; WHEAT BREADS; WHEAT DOUGH;

VISCOSITY;

BETA VULGARIS SUBSP. VULGARIS; PISUM SATIVUM; TRITICUM AESTIVUM;

EID: 33746486208     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CC-83-0370     Document Type: Article

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