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Pasting, viscoelastic and rheological characterization of gluten free (cereals, legume and underutilized) flours with reference to wheat flour
In this study, the rheological properties of dough prepared from gluten free flours (rice, sorghum, moong, water chestnut and unripe banana) and wheat dough were determined. Pasting properties and viscoelastic properties were analyzed using rheometer and dough rheology experiment was performed on te...
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| Publicado no: | J Food Sci Technol |
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| Main Authors: | , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2020
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7316925/ https://ncbi.nlm.nih.gov/pubmed/32624601 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-020-04328-2 |
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