Replacement of Wheat Flour by Chickpea Flour in Muffin Batter: Effect on Rheological Properties

Journal of Food Process Engineering

Volumn 40, Issue 2, 2017, Pages

  Alvarez, María Dolores ^a   Herranz, Beatriz ^a   Fuentes, Raúl ^a   Cuesta, Francisco Javier ^a   Canet, Wenceslao ^a  

^a INSTITUTE OF FOOD SCIENCE   (Spain)

Author keywords

[No Author keywords available]

Indexed keywords

PROTEINS; RHEOLOGY; SHEARING; STARCH; VISCOELASTICITY; VISCOSITY;

BATTER VISCOSITIES; INTERMOLECULAR AGGREGATION; MECHANICAL BEHAVIOR; NUTRITIONAL VALUE; PHYSICAL STRUCTURES; PROTEIN CONTENTS; RHEOLOGICAL PROPERTY; STEADY STATE SHEAR;

SHEAR FLOW;

EID: 84961275826     PISSN: 01458876     EISSN: 17454530     Source Type: Journal    
DOI: 10.1111/jfpe.12372     Document Type: Article

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