Effects of high hydrostatic pressure on functional, thermal, rheological and structural properties of β-D-glucan concentrate dough
Author:
Funder
KISR
Publisher
Elsevier BV
Subject
Food Science
Reference27 articles.
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3. Effect of particle size and temperature on rheology and creep behavior of barley β-D-glucan concentrate dough;Ahmed;Carbohydrate Polymers,2014
4. Oscillatory rheology and creep behavior of barley β-D-glucan concentrate dough: effect of particle size, temperature, and water content;Ahmed;Journal of food science,2015
5. Rheological behavior of tomato juice: steady-state shear and time-dependent modeling;Augusto;Food and Bioprocess Technology,2012
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