Effect of an oat β-glucan-rich hydrocolloid (C-trim30) on the rheology and oil uptake of frying batters

Journal of Food Science

Volumn 72, Issue 4, 2007, Pages

  Lee, S ^a   Inglett, G E ^b  

^a Sejong University   (South Korea)

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

Author keywords

glucan; Frying; Hydrocolloid; Oat; Oil uptake; Rheology

Indexed keywords

BETA GLUCAN; BETA GLUCAN, (1 3)(1 4); BETA-GLUCAN, (1-3)(1-4)-; UNCLASSIFIED DRUG; VEGETABLE OIL; WATER;

ABSORPTION; ARTICLE; CARROT; CHEMISTRY; COLLOID; COOKING; ELASTICITY; FLOW KINETICS; METHODOLOGY; SHEAR STRENGTH; VISCOSITY;

ABSORPTION; BETA-GLUCANS; COLLOIDS; COOKERY; DAUCUS CAROTA; ELASTICITY; PLANT OILS; RHEOLOGY; SHEAR STRENGTH; VISCOSITY; WATER;

EID: 34248215718     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2007.00326.x     Document Type: Article

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