Effect of pH on apparent viscosity of wholemeal oat flour water dispersions

International Journal of Food Properties

Volumn 18, Issue 2, 2015, Pages 303-315

  Zarzycki, Piotr ^a   Sobota, Aldona ^a  

^a UNIVERSITY OF LIFE SCIENCES IN LUBLIN   (Poland)

Author keywords

(1 3) (1 4) D glucans; Dietary fibre; Oat; Rheological properties

Indexed keywords

FIBERS; POLYSACCHARIDES; SHEAR FLOW; STABILIZATION; VISCOSITY;

DIETARY FIBRE; GLUCANS; LINEAR CORRELATION; MEASUREMENT CONDITIONS; PSEUDOPLASTIC FLOW; RHEOLOGICAL PROPERTY; SOLUBLE DIETARY FIBRE; STABILIZATION TIME;

PH EFFECTS;

EID: 84910656360     PISSN: 10942912     EISSN: 15322386     Source Type: Journal    
DOI: 10.1080/10942912.2013.809538     Document Type: Article

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