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Pasting, rheological, and dough mixing behavior of rice flour as affected by the addition of native and partially hydrolyzed ß-glucan concentrate.
Dangi, Nidhi; Yadav, Baljeet S; Yadav, Ritika B.
Affiliation
  • Dangi N; Department of Food Technology, Maharshi Dayanand University, Rohtak, India.
  • Yadav BS; Department of Food Technology, Maharshi Dayanand University, Rohtak, India.
  • Yadav RB; Department of Food Technology, Maharshi Dayanand University, Rohtak, India.
J Texture Stud ; 51(4): 650-662, 2020 08.
Article in En | MEDLINE | ID: mdl-32134493
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Rheology / Oryza / Beta-Glucans / Flour Language: En Journal: J Texture Stud Year: 2020 Document type: Article Affiliation country: India Country of publication: United kingdom
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Rheology / Oryza / Beta-Glucans / Flour Language: En Journal: J Texture Stud Year: 2020 Document type: Article Affiliation country: India Country of publication: United kingdom