RHEOLOGICAL CHARACTERIZATION OF GRAIN LEGUME PASTES AND EFFECT OF HYDRATION TIME AND WATER LEVEL ON APPARENT VISCOSITY

被引：48

作者：

CHHINNAN, MS ^{[1
]}

MCWATTERS, KH ^{[1
]}

RAO, VNM ^{[1
]}

机构：

[1] UNIV GEORGIA,DEPT FOOD SCI,ATHENS,GA 30602

来源：

关键词：

D O I：

10.1111/j.1365-2621.1985.tb13036.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1167 / 1171

页数：5

共 16 条

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[2]

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[3]

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[4]

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[5]

DEPADUA MR, 1984, CEREAL CHEM, V61, P37

[6]

DOVLO FE, 1976, IDRC055E INT DEV RES, P1

[7]

Helwig J.T., 1979, SAS USERS GUIDE

[8]

Holdsworth S D, 1971, J Texture Stud, V2, P393, DOI 10.1111/j.1745-4603.1971.tb00589.x

[9]

HUDDA LB, 1983, THESIS U GEORGIA ATH

MAYFIELD, TL ;

HALE, KK ;

RAO, VNM ;

ANGULOCHACON, IA .