Concepedia

Controlling rheology and structure of sweet potato starch noodles with high broccoli powder content by hydrocolloids

E. Silva, M. Birkenhake, Elke Scholten, Leonard M.C. Sagis, Erik van der Linden

Food Hydrocolloids · 2012 · 168 citations · 33 references

DOI

Concepts

References

33

Effects of hydrocolloids on dough rheology and bread quality parameters in gluten-free formulations

Athina Lazaridou, Denisa Eglantina Duță, Nastasia Belc et al. · Journal of Food Engineering · 2006 · 968 citations

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Nutritional and Physicochemical Characteristics of Dietary Fiber Enriched Pasta

Carmen M. Tudorica, Víctor Kuri, Charles S. Brennan · Journal of Agricultural and Food Chemistry · 2001 · 516 citations

, , +17

Fortification of pasta with split pea and faba bean flours: Pasta processing and quality evaluation

Maud Petitot, L. Boyer, Chantal Minier et al. · Food Research International · 2009 · 418 citations

, , +10

Effects of food gums on viscosities of starch suspensions during pasting

Xiaohong Shi · Carbohydrate Polymers · 2002 · 391 citations

, , +9

Pasting and rheological properties of native and anionic tapioca starches as modified by guar gum and xanthan gum

Montri Chaisawang, Manop Suphantharika · Food Hydrocolloids · 2005 · 326 citations

, , +12