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Rheological and Pasting Properties of Naked Barley Flour as Modified by Guar, Xanthan, and Locust Bean Gums

To understand the effects of adding different gums (guar, xanthan, and locust bean gums) on naked barley flour (NBF), the rheological and pasting properties of NBF-gum mixtures were measured at different gum concentrations (0, 0.3, and 0.6% w/w). Steady shear rheological properties were determined b...

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Detalles Bibliográficos
Autores principales:	Yoon, Sung-Jin, Lee, Youngseung, Yoo, Byoungseung
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	The Korean Society of Food Science and Nutrition 2016
Materias:	Articles
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5216889/ https://www.ncbi.nlm.nih.gov/pubmed/28078260 http://dx.doi.org/10.3746/pnf.2016.21.4.367

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