Rheological properties and quality of rice cakes formulated with different gums and an emulsifier blend

Food Hydrocolloids

Volumn 22, Issue 2, 2008, Pages 305-312

  Turabi, Elif ^a   Sumnu, Gulum ^a   Sahin, Serpil ^a  

^a MIDDLE EAST TECHNICAL UNIVERSITY   (Turkey)

Author keywords

Baking; Batter rice cake; Emulsifier; Gum; Rheology

Indexed keywords

EMULSIFICATION; VISCOSITY; XANTHAN GUM;

APPARENT VISCOSITY; BAKING; BATTER RICE CAKE; CAKE BATTER; CARRAGEENANS; EMULSIFIER; GUAR GUMS; GUM; HYDROXY PROPYL METHYL CELLULOSE; RHEOLOGICAL PROPERTY;

RHEOLOGY;

CYAMOPSIS TETRAGONOLOBA;

EID: 34547824138     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2006.11.016     Document Type: Article

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