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Rheology of commercial chestnut flour doughs incorporated with gelling agents

Article ID Journal Published Year Pages File Type
10375820 Food Hydrocolloids 2011 11 Pages PDF
Keywords
Creep-recoveryAgarhydroxypropylmethyl celluloseViscoelasticityGelatinizationXanthan
Related Topics
Physical Sciences and Engineering Chemical Engineering Colloid and Surface Chemistry
Preview
Rheology of commercial chestnut flour doughs incorporated with gelling agents
Authors
R. Moreira, F. Chenlo, M.D. Torres,
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Journal
Food Hydrocolloids
Journal: Food Hydrocolloids
Related Categories
Creep-recovery
Agar
hydroxypropylmethyl cellulose
Viscoelasticity
Gelatinization
Xanthan
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Catalysis
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Filtration and Separation
Fluid Flow and Transfer Processes
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