ロード中...
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...
保存先:
| 出版年: | Prev Nutr Food Sci |
|---|---|
| 主要な著者: | , , |
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
The Korean Society of Food Science and Nutrition
2016
|
| 主題: | |
| オンライン･アクセス: | 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 |
| タグ: |
タグ追加
タグなし, このレコードへの初めてのタグを付けませんか!
|