Pasting and rheological properties of oat products dry-blended with ground chia seeds

LWT

Volumn 55, Issue 1, 2014, Pages 148-156

  Inglett, George E ^a   Chen, Diejun ^a   Liu, Sean X ^a   Lee, Suyong ^b  

^a NATIONAL CENTER FOR AGRICULTURAL UTILIZATION RESEARCH   (United States)

^b Sejong University   (South Korea)

Author keywords

Chia; Oat; Omega 3; Pasting; Rheology

Indexed keywords

CHOLESTEROL; FOOD PRODUCTS; POLYUNSATURATED FATTY ACIDS; SHEAR THINNING;

'DRY' [; BLOOD CHOLESTEROL; CHIA; CHIA SEED; GLUCANS; OAT; OMEGA-3; PASTING; PASTING PROPERTY; RHEOLOGICAL PROPERTY;

RHEOLOGY;

SALVIA; SALVIA HISPANICA;

EID: 84886289870     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2013.07.011     Document Type: Article

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