Rheological properties of commercial chestnut flour doughs with different gums

International Journal of Food Science and Technology

Volumn 46, Issue 10, 2011, Pages 2085-2095

  Moreira, Ramon ^a   Chenlo, Francisco ^a   Torres, Maria Dolores ^a  

^a UNIVERSITY OF SANTIAGO DE COMPOSTELA   (Spain)

Author keywords

Arabic gum; Carboxymethyl cellulose; Gluten free dough; Guar gum; Mixolab ; Tragacanth gum

Indexed keywords

ARABIC GUMS; CARBOXY-METHYL CELLULOSE; GLUTEN-FREE; GUAR GUM; TRAGACANTH GUM;

CELLULOSE; CREEP; ELASTICITY; FRUITS; GELATION;

RHEOLOGY;

ACACIA SENEGAL; CYAMOPSIS TETRAGONOLOBA;

EID: 80052809769     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2011.02720.x     Document Type: Article

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