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Effect of drying method on rheological, thermal, and structural properties of chestnut flour doughs

Article ID Journal Published Year Pages File Type
604124 Food Hydrocolloids 2015 12 Pages PDF
Keywords
Thermal analysisPhysicochemical propertiesChestnutScanning electron microscopycomplex viscosityPasting properties
Related Topics
Physical Sciences and Engineering Chemical Engineering Colloid and Surface Chemistry
Preview
Effect of drying method on rheological, thermal, and structural properties of chestnut flour doughs
Authors
Jasim Ahmed, Hasan Al-Attar,
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Journal
Food Hydrocolloids
Journal: Food Hydrocolloids
Related Categories
Thermal analysis
Physicochemical properties
Chestnut
Scanning electron microscopy
complex viscosity
Pasting properties
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Colloid and Surface Chemistry
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Fluid Flow and Transfer Processes
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