Properties of quinoa and oat spaghetti loaded with carboxymethylcellulose sodium salt and pregelatinized starch as structuring agents

Carbohydrate Polymers

Volumn 78, Issue 4, 2009, Pages 932-937

  Chillo, S ^a   Civica, V ^a   Iannetti, M ^a   Suriano, N ^a   Mastromatteo, M ^a   Del Nobile, M A ^a  

^a UNIVERSITY OF FOGGIA   (Italy)

Author keywords

Oat; Quinoa; Rheological characteristics; Sensorial properties

Indexed keywords

CAPILLARY RHEOMETER; CARBOXY METHYLCELLULOSE; COOKED SPAGHETTI; DYNAMIC MECHANICAL ANALYZER; MECHANICAL CHARACTERISTICS; OAT; QUINOA; RHEOLOGICAL CHARACTERISTICS; RHEOLOGICAL PROPERTY; SENSORIAL PROPERTIES; SODIUM SALT;

FABRICS; RHEOLOGY; SALTS; STARCH; VISCOSITY;

MECHANICAL PROPERTIES;

CHENOPODIUM QUINOA;

EID: 69949089524     PISSN: 01448617     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.carbpol.2009.07.013     Document Type: Article

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