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Rheological characterization of wheat flour as modified by adding barley glucagel (a β-glucan isolate) under thermo-mechanical stress using Mixolab

Hardeep Singh Gujral, Bharati Sharma, Kulwant Singh

2020Journal of Food Measurement & Characterization12 citationsDOI

Topics & Concepts

Food scienceRheologyWheat flourChemistryRetrogradation (starch)GlucanViscosityShear thinningMaterials scienceAmyloseStarchBiochemistryComposite materialFood composition and propertiesPolysaccharides Composition and ApplicationsPolysaccharides and Plant Cell Walls
Rheological characterization of wheat flour as modified by adding barley glucagel (a β-glucan isolate) under thermo-mechanical stress using Mixolab | Litcius