<i>Gleditsia triacanthos</i> Galactomannans in Gluten-Free Formulation: Batter Rheology and Bread Quality
Gluten-free batters, in general, require the incorporation of agents to control their rheology; this role is commonly played by hydrocolloids. New natural sources of hydrocolloids are under permanent research. In this regard, the functional properties of the galactomannan extracted from the seed of...
Na minha lista:
| Principais autores: | , , , |
|---|---|
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
MDPI AG
2023-02-01
|
| Colecção: | Foods |
| Assuntos: | |
| Acesso em linha: | https://www.mdpi.com/2304-8158/12/4/756 |
| Tags: |
Sem tags, seja o primeiro a adicionar uma tag!
|