Small and large deformation viscoelastic behaviour of selected fibre blends with gelling properties

Author:

Angioloni Alessandro,Collar Concha

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference27 articles.

1. Using of hazelnut testa as a source of dietary fibre in breadmaking;Anil;Journal of Food Engineering,2007

2. Bread staling assessment of enzyme supplemented pan breads by dynamic and static deformation measurements;Bollaín;European Food Research and Technology,2005

3. Utilisation of glucagel in the β-glucan enrichment of breads: a physicochemical and nutritional evaluation;Brennan;Food Research International,2007

4. Cato, L., Rafael, L. G. B., Gan, J., & Small, D. M. (2002). The use of rice flour and hydrocolloids gums for gluten free breads. In Proceedings of the 51st Australian cereal chemistry conference (pp. 304–308).

5. Novel high fibre and whole grain breads;Collar,2008

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