Publisher
Springer Science and Business Media LLC
Reference31 articles.
1. Aguilar-Raymundo VG, Vélez-Ruiz JR (2018) Physicochemical and rheological properties of a dairy dessert, enriched with chickpea flour. Foods 7(2):25.
https://doi.org/10.3390/foods7020025
2. Anttila H, Sontag-Strohm T, Salovaara H (2004) Viscosity of beta-glucan in oat products. Agric Food Sci 13:80–87
3. Beer MU, Arrigoni E, Amando R (1996) Extraction of oat gum from oat bran: effect of process on yield, molecular weight distribution, viscosity and (1 → 3)(1 → 4)-β-D-glucan content of the gum. Cereal Chem 73(1):58–62
4. Bergfeldt K, Piculell L, Linse P (1996) Segregation and association in mixed polymer solutions from flory-huggins model calculations. J Phys Chem 100:680–3687
5. Gustaw W (2008a) Production and rheological properties of whey protein-polysaccharide mixed (composites) gels. Acta Aliment 37(3):359–365
Cited by
18 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献