Amaranth, quinoa and oat doughs: Mechanical and rheological behaviour, polymeric protein size distribution and extractability

Journal of Food Engineering

Volumn 96, Issue 1, 2010, Pages 97-106

  Lamacchia, C ^a   Chillo, S ^a   Lamparelli, S ^a   Suriano, N ^a   La Notte, E ^a   Del Nobile, M A ^a  

^a UNIVERSITY OF FOGGIA   (Italy)

Author keywords

Amaranth; Mechanical properties; Oat; Polymeric proteins; Quinoa; Rheological properties

Indexed keywords

AMARANTH; OAT; POLYMERIC PROTEINS; QUINOA; RHEOLOGICAL PROPERTIES;

POLYMERS; PROTEINS; RHEOLOGY; SIZE DETERMINATION; SIZE DISTRIBUTION; TANNING;

MECHANICAL PROPERTIES;

AMARANTHUS CAUDATUS; CHENOPODIUM QUINOA; SEMOLINA;

EID: 69949111555     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2009.07.001     Document Type: Article

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