Foaming and rheological properties of the liquid phase extracted fromwheat flour dough

Food Hydrocolloids

Volumn 43, Issue , 2015, Pages 114-124

  Turbin Orger, A ^a   Della Valle, G ^a   Doublier, J L ^a   Fameau, A L ^a   Marze, S ^a   Saulnier, L ^a  

^a INRA   (France)

Author keywords

Arabinogalactan proteins; Foam stability; Soluble proteins; Sugar; Surface tension

Indexed keywords

EID: 84908550629     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2014.05.003     Document Type: Article

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