The effect of different vegetable proteins (lupin concentrate, pea isolate and zein) on the rheological properties of rice flour suspensions was investigated. Rheological dynamic measurements were carried out to study the influence of processing (mechanical energy input) and temperature on suspension viscoelastic properties.
Reologia di sospensioni a base di amido-proteine vegetali
PERESSINI, Donatella;SENSIDONI, Alessandro
2006-01-01
Abstract
The effect of different vegetable proteins (lupin concentrate, pea isolate and zein) on the rheological properties of rice flour suspensions was investigated. Rheological dynamic measurements were carried out to study the influence of processing (mechanical energy input) and temperature on suspension viscoelastic properties.File in questo prodotto:
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