Physicochemical properties of hydrothermally treated glutinous rice flour and xanthan gum mixture and its application in gluten-free noodles

Journal of Food Engineering

Volumn 186, Issue , 2016, Pages 1-9

  Cai, Jingwen ^a   Chiang, Jie Hong ^a   Tan, Marilyn Yi Pei ^a   Saw, Lin Kiat ^a   Xu, Yunyun ^a   Ngan Loong, Mann Na ^a  

^a SINGAPORE POLYTECHNIC   (Singapore)

Author keywords

Hydrothermal treatment; Pasting properties; Starch; Textural properties; Viscoelastic properties; Xanthan gum

Indexed keywords

GELATION; MIXTURES; STARCH; TENSILE STRENGTH; VISCOELASTICITY; VISCOSITY;

GLUTEN-FREE FOODS; HYDROTHERMAL TREATMENTS; HYDROTHERMALLY TREATED; PASTING PROPERTY; PHYSICOCHEMICAL PROPERTY; POSITIVE CORRELATIONS; TEXTURAL PROPERTIES; VISCOELASTIC PROPERTIES;

XANTHAN GUM;

EID: 84992298479     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2016.03.033     Document Type: Article

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