Influence of marine hydrocolloids on extruded and native wheat flour pastes and gels

Food Hydrocolloids

Volumn 43, Issue , 2015, Pages 172-179

  Martínez, Mario M ^a   Macias, Ana K ^a   Belorio, Mayara L ^a   Gómez, Manuel ^a  

^a UNIVERSITY OF VALLADOLID   (Spain)

Author keywords

Agar; Carrageenans; Extruded flour; Pasting properties; Rheology; Wheat flour

Indexed keywords

ALGAE; GELATION; HYDRATION; POLYSACCHARIDES; VISCOSITY;

AGAR; CARRAGEENANS; EXTRUDED FLOUR; GEL PROPERTIES; GELIDIUM; GRACILARIA; HYDRATION PROPERTIES; PASTING PROPERTY; WATER-WATER; WHEAT FLOURS;

GELS;

TRITICUM AESTIVUM;

EID: 84908550585     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2014.05.012     Document Type: Article

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