Physicochemical properties of hydrothermally treated glutinous rice flour and xanthan gum mixture and its application in gluten-free noodles

Published 2016 View Full Article

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Title
Physicochemical properties of hydrothermally treated glutinous rice flour and xanthan gum mixture and its application in gluten-free noodles
Authors
Keywords
Hydrothermal treatment, Xanthan gum, Starch, Pasting properties, Viscoelastic properties, Textural properties
Journal
JOURNAL OF FOOD ENGINEERING
Volume 186, Issue -, Pages 1-9
Publisher
Elsevier BV
Online
2016-04-03
DOI
10.1016/j.jfoodeng.2016.03.033

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