Effect of particle size and temperature on rheology and creep behavior of barley β-d-glucan concentrate dough

Carbohydrate Polymers

Volumn 111, Issue , 2014, Pages 89-100

  Ahmed, Jasim ^a  

^a Food and Nutrition Program Environment and Life Sciences Research Center   (Kuwait)

Author keywords

Particle size; Retardation time; Viscoelasticity; Water holding capacity; d Glucan

Indexed keywords

CREEP; ELASTICITY; FOOD PRODUCTS; VISCOELASTICITY;

D-GLUCAN; INCREASING TEMPERATURES; OSCILLATORY RHEOLOGIES; PARTICLE SIZE RANGES; PROCESS TEMPERATURE; RETARDATION TIME; RHEOLOGICAL PROPERTY; WATER HOLDING CAPACITY;

PARTICLE SIZE;

BETA GLUCAN; FOOD ADDITIVE; WATER;

CHEMISTRY; ELASTICITY; FLOW KINETICS; HORDEUM; PARTICLE SIZE; TEMPERATURE; VISCOSITY;

BETA-GLUCANS; ELASTICITY; FOOD ADDITIVES; HORDEUM; PARTICLE SIZE; RHEOLOGY; TEMPERATURE; VISCOSITY; WATER;

EID: 84901845246     PISSN: 01448617     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.carbpol.2014.03.098     Document Type: Article

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