ADDITION OF HYDROXYPROPYL METHYLCELLULOSE GUMS TO BREAD

被引：0
|
作者：
WEST, DI [1 ]
WALKER, CE [1 ]
机构：
[1] UNIV NEBRASKA,DEPT FOOD SCI & TECHNOL,LINCOLN,NE 68583
来源：
CEREAL FOODS WORLD | 1985年 / 30卷 / 08期
关键词：
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
收藏
页码：548 / 548
页数：1
相关论文
共 50 条
  • [1] A method for determination of soluble dietary fiber in methylcellulose and hydroxypropyl methylcellulose food gums
    Turowski, Maciej
    Deshmukh, Balasaheb
    Harfmann, Robert
    Conklin, Jerry
    Lynch, Stephanie
    [J]. JOURNAL OF FOOD COMPOSITION AND ANALYSIS, 2007, 20 (05) : 420 - 429
  • [2] Determination of methylcellulose and hydroxypropyl methylcellulose food gums in food and food products: Collaborative study
    Dow Chemical Co., Analytical Sciences, Building 1897, Midland, MI 48667, United States
    不详
    [J]. J AOAC Int, 2007, 3 (786-793):
  • [3] Determination of methylcellulose and hydroxypropyl methylcellulose food gums in food and food products: Collaborative study
    Harfmann, Robert G.
    Deshmukh, Balasaheb K.
    Conklin, Jerry
    Turowski, Maciej
    Lynch, Stephanie
    [J]. JOURNAL OF AOAC INTERNATIONAL, 2007, 90 (03) : 786 - 793
  • [4] The effect of dexamethasone addition to gentamicin polymeric films of hydroxypropyl methylcellulose/chitosan and hydroxypropyl methylcellulose/polyvinylpyrrolidone
    Jaber, Saif Aldeen
    Saadh, Mohamed
    Obeid, Mohammad A.
    [J]. POLYMER ENGINEERING AND SCIENCE, 2024, : 4720 - 4729
  • [5] OIL BARRIER PROPERTIES OF METHYLCELLULOSE AND HYDROXYPROPYL METHYLCELLULOSE FOOD GUMS IN WHEAT CORN FLOUR BATTERED AND FRIED FOOD SYSTEMS
    MEYERS, MA
    [J]. CEREAL FOODS WORLD, 1988, 33 (08) : 681 - 681
  • [6] Validation of a size exclusion liquid chromatographic method for determination of methylcellulose and hydroxypropyl methylcellulose food gums as soluble dietary fiber in food and food product
    Deshmukh, Balasaheb
    Harfmann, Robert G.
    Conklin, Jerry
    Turowski, Maciej
    Lynch, Stephanie
    [J]. FOOD CHEMISTRY, 2007, 104 (02) : 852 - 857
  • [7] Effect of zein protein and hydroxypropyl methylcellulose on the texture of model gluten-free bread
    Berta, Marco
    Koelewijn, Ingrid
    Ohgren, Camilla
    Stading, Mats
    [J]. JOURNAL OF TEXTURE STUDIES, 2019, 50 (04) : 341 - 349
  • [8] Competitive adsorption of proteins with methylcellulose and hydroxypropyl methylcellulose
    Arboleya, JC
    Wilde, PJ
    [J]. FOOD HYDROCOLLOIDS, 2005, 19 (03) : 485 - 491
  • [9] Rheological Properties of Corn Starch Gels With the Addition of Hydroxypropyl Methylcellulose of Different Viscosities
    Montes, Leticia
    Rosell, Cristina M.
    Moreira, Ramon
    [J]. FRONTIERS IN NUTRITION, 2022, 9
  • [10] Effect of the combined addition of ultrasonicated kraft lignin and montmorillonite on hydroxypropyl methylcellulose bionanocomposites
    Martin-Sampedro, Raquel
    Aranda, Pilar
    del Real, Gustavo
    Ruiz-Hitzky, Eduardo
    Darder, Margarita
    [J]. NANOSCALE ADVANCES, 2023, 5 (16): : 4107 - 4123
12345