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Rheological properties of artificial boluses of cereal foods enriched with legume proteins

Florence Gibouin, R.G.M. van der Sman, J. L. Benedito, Guy Della Valle

2021Food Hydrocolloids18 citationsDOIOpen Access PDF

Topics & Concepts

RheologyViscoelasticityRheometryRheometerMaterials scienceLegumeChemistryComposite materialBotanyBiologyPolysaccharides Composition and ApplicationsProteins in Food SystemsFood composition and properties
Rheological properties of artificial boluses of cereal foods enriched with legume proteins | Litcius