Rheological properties of rice-locust bean gum gels from different rice varieties

Food Hydrocolloids

Volumn 31, Issue 2, 2013, Pages 383-391

  Correa, M J ^a   Ferrero, C ^a   Puppo, C ^a,b   Brites, C ^c  

^a Facultad de Ciencias Naturales e Instituto M Lillo   (Argentina)

^b FACULTAD DE CIENCIAS AGRARIAS Y FORESTALES   (Argentina)

^c INSTITUTO NACIONAL DE INVESTIGAÇÃO AGRÁRIA E VETERINÁRIA   (Portugal)

Author keywords

Locust bean gum; Rice flour; RVA; Syneresis; Viscoelasticity

Indexed keywords

DIFFERENTIAL SCANNING CALORIMETRY; GELATION; GELS; RHEOLOGY; VISCOSITY;

% REDUCTIONS; AMYLOSE CONTENT; GELATINISATION; GELATINIZATION TEMPERATURE; LOCUST BEAN GUM; PASTING VISCOSITIES; RHEOLOGICAL PROPERTY; RICE FLOUR; RVA; SYNAERESIS;

VISCOELASTICITY;

EID: 84870916786     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2012.11.022     Document Type: Article

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