Title of article
Impact of viscous dietary fibres on the viscoelastic behaviour of gluten-free formulated rice doughs: A fundamental and empirical rheological approach
Author/Authors
Felicidad Ronda، نويسنده , , Sandra Pérez-Quirce، نويسنده , , Alessandro Angioloni، نويسنده , , Concha Collar، نويسنده ,
Issue Information
ماهنامه با شماره پیاپی سال 2013
Pages
11
From page
252
To page
262
Abstract
Sorbitol;
Sucrose;
Plasticiser;
Fish muscle;
Surimi;
Mince
Keywords
Hydroxypropylmethylcellulose , ?-Glucan , Dough rheology , Gluten-free
Journal title
Food Hydrocolloids
Serial Year
2013
Journal title
Food Hydrocolloids
Record number
978725
Link To Document