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Emulsification properties of hydrocolloids

โœ Scribed by Nissim Garti; Martin E. Leser

Publisher
John Wiley and Sons
Year
2001
Tongue
English
Weight
328 KB
Volume
12
Category
Article
ISSN
1042-7147

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## Abstract The rheological properties of batters formulated using different combinations of wheat, corn, and rice flours with two types of hydrocolloids, namely methylcellulose (0.5%, 1% and 1.5%) or xanthan gum (0.2%), were studied. Control samples were formulated with combinations of flours with