Litcius/Paper detail

Pasting, viscoelastic and rheological characterization of gluten free (cereals, legume and underutilized) flours with reference to wheat flour

Sonal Patil, Sachin K. Sonawane, Manoj Mali, S. T. Mhaske, Shalini S. Arya

2020Journal of Food Science and Technology32 citationsDOIOpen Access PDF

Topics & Concepts

RheologyGluten freeFood scienceThixotropyRheometerSorghumViscoelasticityGlutenWheat flourViscosityMathematicsChemistryMaterials scienceAgronomyComposite materialBiologyFood composition and propertiesPolysaccharides Composition and ApplicationsPolysaccharides and Plant Cell Walls
Pasting, viscoelastic and rheological characterization of gluten free (cereals, legume and underutilized) flours with reference to wheat flour | Litcius