Rheological, textural, and sensory properties of Asian noodles containing an oat cereal hydrocolloid

Food Chemistry

Volumn 90, Issue 1-2, 2005, Pages 1-8

  Inglett, George E ^a   Peterson, Steven C ^a   Carriere, Craig J ^a   Maneepun, Saipin ^b  

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

^b KASETSART UNIVERSITY   (Thailand)

Author keywords

Hydrocolloidal fibres; Noodles; Nutrium 5; Rheology; Rice flour; Wheat flour

Indexed keywords

BETA GLUCAN;

ARTICLE; CEREAL; FLOW KINETICS; FOOD COMPOSITION; HYDROCOLLOID; OAT; PALATABILITY; PROTEIN BINDING; PROTEIN CONTENT; SHEAR STRENGTH; SURFACE PROPERTY; TASTE; TENSILE STRENGTH; THERMOSTABILITY;

TRITICUM AESTIVUM;

EID: 4644341335     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2003.08.023     Document Type: Article

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