Online Shear Viscosity Measurement of Starchy Melts Enriched in Wheat Bran

Journal of Food Science

Volumn 76, Issue 5, 2011, Pages

  Robin, Frédéric ^a   Bovet, Nicolas ^a   Pineau, Nicolas ^a   Schuchmann, Heike P ^b   Palzer, Stefan ^a  

^a NESTLÉ RESEARCH CENTER   (Switzerland)

^b KARLSRUHE INSTITUTE OF TECHNOLOGY   (Germany)

Author keywords

Cereals; Cooking extrusion; Dietary fibers; Online rheology

Indexed keywords

FOOD ADDITIVE; STARCH; WATER;

ARTICLE; CHEMISTRY; COOKING; DIETARY FIBER; FLOUR; FLOW KINETICS; METHODOLOGY; TEMPERATURE; VISCOSITY; WHEAT;

COOKING; DIETARY FIBER; FLOUR; FOOD ADDITIVES; RHEOLOGY; STARCH; TEMPERATURE; TRITICUM; VISCOSITY; WATER;

TRITICUM AESTIVUM;

EID: 79957905179     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2011.02193.x     Document Type: Article

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