Replacement of Wheat Flour by Chickpea Flour in Muffin Batter: Effect on Rheological Properties-Reference-Cited by-同舟云学术

Replacement of Wheat Flour by Chickpea Flour in Muffin Batter: Effect on Rheological Properties

Published:2016-03-17 Issue:2 Volume:40 Page:e12372
ISSN:0145-8876
Container-title:Journal of Food Process Engineering
language:en
Short-container-title:Journal of Food Process Engineering

Author:

Alvarez María Dolores¹,Herranz Beatriz¹,Fuentes Raúl¹,Cuesta Francisco Javier²,Canet Wenceslao¹

Affiliation:

1. Department of Characterization, Quality and Safety, Institute of Food Science; Technology and Nutrition (ICTAN-CSIC); José Antonio Novais 10 28040 Madrid Spain

2. Department of Products; Institute of Food Science Technology and Nutrition (ICTAN-CSIC); Madrid Spain

Funder

Spanish Ministry of Economy and Competitiveness

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpe.12372/fullpdf

Reference33 articles.

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2. Modelling the time-dependent rheological behaviour of semisolid foodstuffs;Abu-Jdayil;J. Food Eng.,2003

3. Thermal and dynamic rheology of insoluble starch from basmati rice;Ahmed;Food Hydrocoll.,2008

4. Time-independent and time-dependent rheological characterization of vegetable-based infant purees;Alvarez;J. Food Eng.,2013

5. Thermorheological characteristics of chickpea flour slurry as affected by moisture content;Alvarez;J. Food Eng.,2014

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