Effect of organic calcium salts-inulin systems on hydration and thermal properties of wheat flour

Food Research International

Volumn 50, Issue 1, 2013, Pages 298-306

  Salinas, María V ^a   Puppo, María C ^a,b  

^a CENTRO DE INVESTIGACIÓN Y DESARROLLO EN CRIOTECNOLOGÍA DE ALIMENTOS CIDCA   (Argentina)

^b FACULTAD DE CIENCIAS AGRARIAS Y FORESTALES   (Argentina)

Author keywords

Calcium lactate citrate inulin system; Hydration properties; Wheat flour

Indexed keywords

CALCIUM CITRATE; CALCIUM CONTENT; CALCIUM LACTATE; CONTROL SAMPLES; HIGH STABILITY; HOFMEISTER SERIES; HYDRATION PROPERTIES; LOW VISCOSITY; PASTING PROPERTY; PEAK VISCOSITIES; STABILIZING EFFECTS; SURFACE RESPONSE; WATER ACTIVITY; WHEAT FLOURS; WHEAT-FLOUR DOUGH;

GELATION; HYDRATION; POLYSACCHARIDES; SALTS; THERMODYNAMIC PROPERTIES; VISCOSITY;

CALCIUM;

TRITICUM AESTIVUM;

EID: 84869137302     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2012.10.036     Document Type: Article

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