Barley β-glucan concentrate and its acid hydrolysate for the modification of dough making and rheological properties of water chestnut flour
Nidhi Dangi, Baljeet S. Yadav, Ritika B. Yadav
Topics & Concepts
Food scienceGlucanRheologyChemistryHydrolysateHydrolysisSwellingBeta-glucanViscoelasticityMaterials scienceBiochemistryComposite materialFood composition and propertiesPolysaccharides Composition and ApplicationsPolysaccharides and Plant Cell Walls