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Effects of potato starch addition and cooling rate on rheological characteristics of flaxseed protein concentrate

journal contribution
posted on 2009-04-01, 00:00 authored by Bo Wang, L J Wang, D Li, B Bhandari, W F Wu, J Shi, X Chen, Z H Mao
Effects of potato starch addition and cooling rate on rheological characteristics of flaxseed protein concentrate

History

Journal

Journal of food engineering

Volume

91

Issue

3

Pagination

392 - 401

Publisher

Elsevier

Location

London, England

ISSN

0260-8774

eISSN

1873-5770

Language

eng

Publication classification

C1.1 Refereed article in a scholarly journal

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    Keywords

    flaxseed protein concentratepotato starchrheological characteristics

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    All Rights Reserved

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