Effect of chia (Sativa hispanica L.) and hydrocolloids on the rheology of gluten-free doughs based on chestnut flour

LWT

Volumn 50, Issue 1, 2013, Pages 160-166

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

^a UNIVERSITY OF SANTIAGO DE COMPOSTELA   (Spain)

Author keywords

Guar gum; Hydroxypropyl methyl cellulose; Tragacanth gum; Viscoelasticity

Indexed keywords

CELLULOSE; CREEP; DIGITAL STORAGE; GELATION; RECOVERY; VISCOELASTICITY;

CONTROLLED-STRESS RHEOMETERS; GELATINIZATION TEMPERATURE; GUAR GUMS; HYDROXYPROPYL METHYL CELLULOSE; MECHANICAL SPECTRUM; RHEOLOGICAL PROPERTY; STORAGE AND LOSS MODULUS; TRAGACANTH GUM;

FRUITS;

CYAMOPSIS TETRAGONOLOBA;

EID: 84866361028     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2012.06.008     Document Type: Article

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