Rheological properties of rice pasta dough supplemented with proteins and gums

Food Hydrocolloids

Volumn 23, Issue 3, 2009, Pages 849-855

  Sozer, Nesli ^a  

^a GAZIANTEP UNIVERSITY   (Turkey)

Author keywords

Celiac; Creep recovery; Dynamic oscillation testing; Pasta; Pre gelatinization; Rice

Indexed keywords

CREEP; CREEP TESTING; GELATION; RECOVERY; RHEOLOGY;

CELIAC; CREEP RECOVERY; DYNAMIC OSCILLATION TESTING; DYNAMIC OSCILLATIONS; GELATINISATION; PASTA; PRE-GELATINIZATION; RHEOLOGICAL PROPERTY; RICE; RICE PASTAS;

PROTEINS;

CYAMOPSIS TETRAGONOLOBA; SEMOLINA;

EID: 54049143231     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2008.03.016     Document Type: Article

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