Investigations on Functional and Thermo-Mechanical Properties of Gluten Free Cereal and Pseudocereal Flours
Seven commercial gluten-free (rice, oat, sorghum, foxtail millet, amaranth, quinoa, and buckwheat) flours were investigated in this study from the point of view of thermo-mechanical properties and solvent retention capacity (SRC). Each flour was used to prepare doughs with specific water absorption...
Gardado en:
| Principais autores: | , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado: |
MDPI AG
2022-06-01
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| Series: | Foods |
| Assuntos: | |
| Acceso en liña: | https://www.mdpi.com/2304-8158/11/13/1857 |
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