Thermal characterization and phase behavior of a ready-to-eat breakfast cereal formulation and its starchy components

Food Biophysics

Volumn 4, Issue 4, 2009, Pages 291-303

  Núñez, Martín ^a,b   Sandoval, Aleida J ^b   Müller, Alejandro J ^b   Valle, Guy Della ^c   Lourdin, Denis ^c  

^a Departamento de Tecnología de Alimentos IUT JNV   (Venezuela)

^b UNIVERSIDAD SIMÓN BOLÍVAR   (Venezuela)

^c INRA   (France)

Author keywords

Gelatinization; Melting; Oat flour; Rice flour; RTE breakfast formulation; Starch

Indexed keywords

EID: 70450237090     PISSN: 15571858     EISSN: 15571866     Source Type: Journal    
DOI: 10.1007/s11483-009-9127-6     Document Type: Article

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