Steady, dynamic and structural deformation (three interval thixotropy test) characteristics of gluten-free Tarhana soup prepared with different concentrations of quinoa flour-Reference-Cited by-同舟云学术

Steady, dynamic and structural deformation (three interval thixotropy test) characteristics of gluten-free Tarhana soup prepared with different concentrations of quinoa flour

Published:2016-08-25 Issue:2 Volume:48 Page:95-102
ISSN:0022-4901
Container-title:Journal of Texture Studies
language:en
Short-container-title:Journal of Texture Studies

Author:

Demir M. Kürşat¹,Kutlu Gözde²,Yilmaz Mustafa T.²

Affiliation:

1. Necmettin Erbakan University, Engineering and Architecture Faculty Department of Food Engineering; Konya Turkey

2. Yıldız Technical University, Chemical and Metallurgical Engineering Faculty Department of Food Engineering; Istanbul Turkey

Publisher

Wiley

Subject

Pharmaceutical Science,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jtxs.12214/fullpdf

Reference41 articles.

1. Nutritive value and chemical composition of pseudocereals as gluten-free ingredients;Alvarez-Jubete;International Journal of Food Science and Nutrition,2009

2. Nutritive value of pseudocereals and their increasing use as functional gluten-free ingredients;Alvarez-Jubete;Trends of Food Science and Technology,2010a

3. Baking properties and microstructure of pseudocereal flours in gluten-free bread formulations;Alvarez-Jubete;European Food Research and Technology,2010b

4. Reproductive partitioning in sea level quinoa (Chenopodium quinoa Willd.) cultivars;Bertero;Field Crops Research,2010

5. Effect on appetite control of minor cereal and pseudocereal products;Berti;British Journal of Nutrition,2005

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