Rheological properties of gels obtained from gluten-free raw materials during ashort term aging

LWT

Volumn 53, Issue 2, 2013, Pages 464-472

  Cappa, Carola ^a   Lucisano, Mara ^a   Mariotti, Manuela ^a  

^a UNIVERSITY OF MILAN   (Italy)

Author keywords

Bran; Corn; Gel; Rheology; Rice; Starch retrogradation

Indexed keywords

COMPRESSION TESTING; GELS; HARDENING; MIXTURES; STARCH;

BRAN; CORN; CORN STARCH; GLUTEN-FREE; RHEOLOGICAL PROPERTY; RICE; RICE BRANS; RICE FLOUR; STARCH RETROGRADATION; WAXY RICE;

RHEOLOGY;

ZEA MAYS;

EID: 84878111513     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2013.02.027     Document Type: Article

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