Rheology of commercial chestnut flour doughs incorporated with gelling agents

Food Hydrocolloids

Volumn 25, Issue 5, 2011, Pages 1361-1371

  Moreira, R ^a   Chenlo, F ^a   Torres, M D ^a  

^a UNIVERSITY OF SANTIAGO DE COMPOSTELA   (Spain)

Author keywords

Agar; Creep recovery; Gelatinization; Hydroxypropylmethyl cellulose; Viscoelasticity; Xanthan

Indexed keywords

ALGAE; CELLULOSE; CREEP; DIGITAL STORAGE; ELASTICITY; FRUITS; GELATION; RECOVERY; RHEOMETERS;

AGAR; CONTROLLED-STRESS RHEOMETERS; CREEP RECOVERY; FLOUR DOUGHS; GELATINISATION; GELATINIZATION TEMPERATURE; GELLING AGENTS; HYDROXY PROPYL METHYL CELLULOSE; RHEOLOGICAL PROPERTY; XANTHAN;

RHEOLOGY;

EID: 79952535869     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2010.12.015     Document Type: Article

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