Effect of water and guar gum content on thermal properties of chestnut flour and its starch

Food Hydrocolloids

Volumn 33, Issue 2, 2013, Pages 192-198

  Torres, M D ^a   Moreira, R ^a   Chenlo, F ^a   Morel, M H ^b  

^a UNIVERSITY OF SANTIAGO DE COMPOSTELA   (Spain)

^b CEMAGREF   (France)

Author keywords

Differential scanning calorimetry; Gelatinization; Gluten free; Hydrocolloids

Indexed keywords

CALORIMETERS; COLLOIDS; ENTHALPY; FRUITS; GELATION; STARCH;

CHESTNUT STARCHES; EFFECT OF WATER; FIXED WATER; FLORY EQUATION; GELATINISATION; GLUTEN-FREE; GUAR GUMS; GUM CONTENT; HYDROCOLLOID; WATER SYSTEM;

DIFFERENTIAL SCANNING CALORIMETRY;

EID: 84877152579     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2013.03.004     Document Type: Article

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