Rheological behavior of quinoa, lentil, and rice flour mixtures under different pH conditions
Álvaro Javier Pastrana-Pastrana, Adriana C. Flores‐Gallegos, Diego Fernando Roa-Acosta, Raúl Rodrı́guez-Herrera, José Fernando Solanilla‐Duque
Topics & Concepts
RheologyFood scienceRice flourChemistryAgronomyBiologyMaterials scienceOrganic chemistryRaw materialComposite materialFood composition and propertiesPolysaccharides Composition and ApplicationsSeed and Plant Biochemistry