Rheological properties of batter systems containing different combinations of flours and hydrocolloids
Article first published online: 10 APR 2007
Copyright © 2007 Society of Chemical Industry
Journal of the Science of Food and Agriculture
Volume 87, Issue 7, pages 1292–1300, May 2007
How to Cite
Xue, J. and Ngadi, M. (2007), Rheological properties of batter systems containing different combinations of flours and hydrocolloids. J. Sci. Food Agric., 87: 1292–1300. doi: 10.1002/jsfa.2845
- Issue published online: 18 APR 2007
- Article first published online: 10 APR 2007
- Manuscript Accepted: 1 SEP 2006
- Manuscript Revised: 26 JUL 2006
- Manuscript Received: 25 NOV 2005
- Natural Sciences and Engineering Research Council of Canada
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