Pasting and rheological properties of quinoa-oat composites

International Journal of Food Science and Technology

Volumn 50, Issue 4, 2015, Pages 878-884

  Inglett, George E ^a   Chen, Diejun ^a   Liu, Sean X ^a  

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

Author keywords

Elasticity viscosity; Functional food; Oat bran

Indexed keywords

AMINO ACIDS; BLOOD; CHOLESTEROL; RHEOLOGY; SHEAR THINNING; TEXTURES;

ESSENTIAL AMINO ACIDS; NUTRITIONAL VALUE; OAT BRAN; PASTING VISCOSITIES; RAPID VISCO ANALYZERS; RHEOLOGICAL PROPERTY; VISCOUS PROPERTIES; WATER HOLDING CAPACITY;

FUNCTIONAL FOOD;

CHENOPODIUM QUINOA;

EID: 84925147680     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.12722     Document Type: Article

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