Effect of bacterial nanocellulose addition on the rheological properties of gluten-free muffin batters

Author:

Marchetti L.,Andrés S.C.,Cerruti P.,Califano A.N.

Funder

Nacional de Investigaciones Científicas y Técnicas (CONICET)

Agencia Nacional de Promoción Científica y Tecnológica

Universidad Nacional de La Plata (UNLP)

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference52 articles.

1. Rheometric non-isothermal gelatinization kinetics of chickpea flour-based gluten-free muffin batters with added biopolymers;Alvarez;Foods,2017

2. Interrelation between continuous and discrete relaxation time spectra;Baumgaertel;Journal of Non-newtonian Fluid Mechanics,1992

3. Linear and non-linear viscoelasticity of emulsions containing carob protein as emulsifier;Bengoechea;Journal of Food Engineering,2008

4. Influence of the addition of hydrocolloids on the thermal, pasting and structural properties of starch from common vetch seeds (Vicia sativa sp);Bet;Journal of Thermal Analysis and Calorimetry,2018

5. The influence of cellulose nanocrystal additions on the performance of cement paste;Cao;Cement and Concrete Composites,2015

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