Properties and applications of texturized wheat gluten
- Author
- MANINGAT, C. C1 ; DEMERITT, G. K1 ; CHINNASWAMY, R1 ; BASSI, S. D1
[1] Midwest Grain Products, Inc., Atchison, KS, United States - Issue title
- Ingredient Update
- Source
Cereal foods world. 1999, Vol 44, Num 9, pp 650-655, 5 p ; ref : 58 ref
- CODEN
- CFWODA
- ISSN
- 0146-6283
- Scientific domain
- Food science technology
- Publisher
- American Association of Cereal Chemists, St. Paul, MN
- Publication country
- United States
- Document type
- Article
- Language
- English
- Keyword (fr)
- Amidon blé Extrusion Farine blé Fibre végétale Formulation Gluten Protéine texturée Régime alimentaire végétarien Succédané viande Viscoélasticité Farine céréale Produit protéique Propriété rhéologique Texturation
- Keyword (en)
- Wheat starch Extrusion Wheat flour Plant fiber Formulation Gluten Texturized protein Vegetarian diet Meat substitute Viscoelasticity Cereal flour Protein product Rheological properties Texturation
- Keyword (es)
- Almidón trigo Extrusión Harina trigo Fibra vegetal Formulación Gluten Proteína texturizada Régimen alimenticio vegetariano Substituto carne Viscoelasticidad Harina cereal Producto proteico Propiedad rheológica Texturación
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B03 Cereal and baking product industries
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35F Use and upgrading of agricultural and food by-products. Biotechnology
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 1216985
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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