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Rheological and Pasting Properties of Naked Barley Flour as Modified by Guar, Xanthan, and Locust Bean Gums
To understand the effects of adding different gums (guar, xanthan, and locust bean gums) on naked barley flour (NBF), the rheological and pasting properties of NBF-gum mixtures were measured at different gum concentrations (0, 0.3, and 0.6% w/w). Steady shear rheological properties were determined b...
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| Vydáno v: | Prev Nutr Food Sci |
|---|---|
| Hlavní autoři: | , , |
| Médium: | Artigo |
| Jazyk: | Inglês |
| Vydáno: |
The Korean Society of Food Science and Nutrition
2016
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| Témata: | |
| On-line přístup: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5216889/ https://ncbi.nlm.nih.gov/pubmed/28078260 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3746/pnf.2016.21.4.367 |
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