Effect of sucrose, stevia and xylitol on rheological properties of gels from blends of chestnut and rice flours

Carbohydrate Polymers

Volumn 98, Issue 1, 2013, Pages 249-256

  Torres, M D ^a   Raymundo, A ^b,c   Sousa, I ^c  

^a UNIVERSITY OF SANTIAGO DE COMPOSTELA   (Spain)

^b Quinta da Arreinela de Cima ^*  (Portugal)

^c INSTITUTO SUPERIOR DE AGRONOMIA   (Portugal)

Author keywords

Gels; Gluten free; Microscopy; Rheology; Sweeteners; Texture

Indexed keywords

FRUITS; MICROSCOPIC EXAMINATION; RHEOLOGY; SUGAR (SUCROSE); SUGAR SUBSTITUTES; TEXTURES;

AGGREGATED STRUCTURE; CONFOCAL MICROSCOPIC IMAGE; FRACTURE LINES; GLUTEN-FREE; RHEOLOGICAL PROPERTY; STORAGE AND LOSS MODULUS; SWEETENERS; TEMPERATURE RAMP;

GELS;

GLYCOSIDE; KAURANE DERIVATIVE; STEVIOL; SUCROSE; SWEETENING AGENT; XYLITOL;

ARTICLE; CHEMISTRY; COLOR; FAGACEAE; FLOUR; FLOW KINETICS; GEL; GLUTEN-FREE; KINETICS; MECHANICS; MICROSCOPY; RICE; TEXTURE;

GELS; GLUTEN-FREE; MICROSCOPY; RHEOLOGY; SWEETENERS; TEXTURE;

COLOR; DITERPENES, KAURANE; FAGACEAE; FLOUR; GELS; GLYCOSIDES; KINETICS; MECHANICAL PROCESSES; ORYZA SATIVA; RHEOLOGY; SUCROSE; XYLITOL;

EID: 84879811404     PISSN: 01448617     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.carbpol.2013.06.018     Document Type: Article

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