Impact of cell intactness and starch state on the thickening potential of chickpea flours in water-flour systems
L.E.C. Noordraven, Tom Bernaerts, L. Mommens, Marc Hendrickx, Ann Van Loey
Topics & Concepts
Food scienceRheologySwellingStarchThickeningChemistryMicrostructureWheat flourSwelling capacityPotato starchViscosityMaterials scienceComposite materialPolymer scienceCrystallographyFood composition and propertiesPolysaccharides Composition and ApplicationsProteins in Food Systems