Rheological characteristics of binary composite gels of wheat flour and high amylose corn starch-Reference-Cited by-同舟云学术

Rheological characteristics of binary composite gels of wheat flour and high amylose corn starch

Published:2017-10-23 Issue:3 Volume:49 Page:320-327
ISSN:0022-4901
Container-title:Journal of Texture Studies
language:en
Short-container-title:J Texture Stud

Author:

Shahsavani Mojarrad Lida¹²,Rafe Ali²^ORCID

Affiliation:

1. Department of Food Science and Technology, Shahr-e-Qods Branch; Islamic Azad University; Tehran Iran

2. Department of Food Processing; Research Institute of Food Science and Technology (RIFST); Mashhad Iran

Publisher

Wiley

Subject

Pharmaceutical Science,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jtxs.12302/fullpdf

Reference62 articles.

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2. Rheological properties of starch and whey protein isolate gels;Carvalho;Food Science and Technology International,2007

3. Thickened liquid for children and adults with oropharyngeal dysphagia: The complexity of rheological considerations;Cichero;Journal of Gastroenterology and Hepatology Research,2014

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