Article ID Journal Published Year Pages File Type
6988508 Food Hydrocolloids 2014 29 Pages PDF
Abstract
Dynamic mechanical spectra of different rice based batters. Control (♦) and various vegetal protein sources (▴VWG; ● SPI; and ■ PPI) measured 25 °C. Closed symbols referred to storage modulus (G′) and open symbols designated loss modulus (G″).
Keywords
Related Topics
Physical Sciences and Engineering Chemical Engineering Colloid and Surface Chemistry
Preview
Establishing the function of proteins on the rheological and quality properties of rice based gluten free muffins
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