Open AccessEffects of pressure, temperature, and treatment time on oscillatory rheological properties and non-isothermal gelatinization kinetics of chickpea (Cicer arietinum L.) flour slurry
Author(s) -
Wenceslao Canet,
Francisco Javier Cuesta,
Raúl Mínguez Fuentes,
Marı́a Dolores Álvarez
Publication year - 2017
Publication title -
journal of physics. conference series
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.21
H-Index - 85
eISSN - 1742-6596
pISSN - 1742-6588
DOI - 10.1088/1742-6596/950/4/042003
Subject(s) - rheology , kinetics , isothermal process , slurry , starch gelatinization , materials science , thermodynamics , hydrostatic pressure , chemistry , composite material , food science , starch , physics , quantum mechanics