Flours from popped grains: Physicochemical, thermal, rheological, and techno-functional properties
A.H. Cabrera-Ramírez, Marcela Gaytán‐Martínez, E. Gonzáles-Jasso, Aurea K. Ramírez‐Jiménez, Gonzalo Velázquez, Mar Villamiel, Eduardo Morales‐Sánchez
Topics & Concepts
SyneresisRheologyRetrogradation (starch)Food scienceRaw materialChemistryAbsorption of waterViscosityStarchChemical engineeringMaterials scienceComposite materialOrganic chemistryEngineeringAmyloseFood composition and propertiesPolysaccharides Composition and ApplicationsProteins in Food Systems