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
Abstract :
Sorbitol;
Sucrose;
Plasticiser;
Fish muscle;
Surimi;
Mince
Keywords :
Hydroxypropylmethylcellulose , ?-Glucan , Dough rheology , Gluten-free
Journal title :
Food Hydrocolloids
Journal title :
Food Hydrocolloids
