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RHEOLOGICAL PROPERTIES OF HYDROCOLLOIDS

✍ Scribed by ESTELA BALMACEDA; CHOKYUN RHA; FRANK HUANG

Book ID
108800308
Publisher
Institute of Food Technologists
Year
1973
Tongue
English
Weight
469 KB
Volume
38
Category
Article
ISSN
0022-1147

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Rheological properties of batter systems
Rheological properties of batter systems containing different combinations of flours and hydrocolloids
✍ Jun Xue; Michael Ngadi πŸ“‚ Article πŸ“… 2007 πŸ› John Wiley and Sons 🌐 English βš– 185 KB

## 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