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dc.contributor.authorÁlvarez, M. Dolores-
dc.contributor.authorFuentes, Raúl-
dc.contributor.authorGuerrero, Gonzalo-
dc.contributor.authorCanet, Wenceslao-
dc.date.accessioned2018-10-18T06:39:02Z-
dc.date.available2018-10-18T06:39:02Z-
dc.date.issued2017-
dc.identifierdoi: 10.1080/10942912.2016.1186692-
dc.identifierissn: 1094-2912-
dc.identifiere-issn: 1532-2386-
dc.identifier.citationInternational Journal of Food Properties 20(4): 845-863 (2017)-
dc.identifier.urihttp://hdl.handle.net/10261/171193-
dc.description.abstractNutritional composition, rheological behavior, and structure of a commercial Spanish hummus were analyzed. The hummus is >high in fiber,> and Fe (1.9 ± 0.02 mg/100 g), Ca (65.7 ± 10.9 mg/100 g), Mg (66.8 ± 1.0 mg/100 g), P (164.9 ± 4.6 mg/100 g), and especially, K (250.7 ± 11.6 mg/100 g) are present in it. The hummus, with dispersion index of 4.14, behaved like a weak gel and exhibited hysteresis loops, and the Herschel-Bulkley model described its steady time-independent flow behavior. Complex viscosity and apparent viscosity at similar frequency and shear rate failed to follow the Cox-Merz rule.-
dc.description.sponsorshipThe authors acknowledge the financial support of the Spanish Ministry of Economy and Competitiveness (AGL2011-28569).-
dc.publisherTaylor & Francis-
dc.relation.isversionofPostprint-
dc.rightsopenAccess-
dc.subjectChickpea-
dc.subjectHummus-
dc.subjectMicrostructure-
dc.subjectParticle size-
dc.subjectMinerals-
dc.subjectRheological properties-
dc.titleCharacterization of commercial Spanish hummus formulation: Nutritional composition, rheology, and structure-
dc.typeartículo-
dc.relation.publisherversionhttps://doi.org/10.1080/10942912.2016.1186692-
dc.date.updated2018-10-18T06:39:02Z-
dc.description.versionPeer Reviewed-
dc.language.rfc3066eng-
dc.contributor.funderMinisterio de Economía y Competitividad (España)-
dc.relation.csic-
dc.identifier.funderhttp://dx.doi.org/10.13039/501100003329es_ES
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