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RHEOLOGICAL PROPERTIES OF RICE–SOYBEAN PROTEIN COMPOSITE FLOURS ASSESSED BY MIXOLAB AND ULTRASOUND |
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| Authors: | CM ROSELL C MARCO J GARCÍA‐ALVÁREZ J SALAZAR |
| Affiliation: | 1. Cereal Group, Food Science Department, Institute of Agrochemistry and Food Technology (IATA‐CSIC), PO Box 73, Burjasot‐46100, Valencia, Spain;2. Grupo Sistemas Sensores de la Universidad Politécnica de Catalu?a (GSS), Jordi Girona 1‐3, Barcelona, Spain |
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