Effect of hydrocolloids on structural and functional properties of wheat/potato (50/50) flour dough
Diego K. Yamul, Alba S. Navarro
Topics & Concepts
Food scienceWheat flourMicrostructureRheologyGum arabicChemistryDifferential scanning calorimetryMaterials scienceCrystallographyComposite materialPhysicsThermodynamicsFood composition and propertiesPolysaccharides Composition and ApplicationsPolysaccharides and Plant Cell Walls