Influence of marine hydrocolloids on extruded and native wheat flour pastes and gels-Reference-Cited by-同舟云学术

Influence of marine hydrocolloids on extruded and native wheat flour pastes and gels

Published:2015-01 Issue: Volume:43 Page:172-179
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Martínez Mario M.,Macias Ana K.,Belorio Mayara L.,Gómez Manuel

Funder

Junta de Castilla y León

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference36 articles.

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4. Pasting, paste, and gel properties of starch–hydrocolloid combinations;BeMiller;Carbohydrate Polymers,2011

5. Viscoelastic behavior of aging starch gels: effects of concentration, temperature, and starch hydrolysates on network properties;Biliaderis;Cereal Chemistry,1990

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