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Article(3)
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European Food Research and Technology(1)
Journal of Food Engineering(1)
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scopus(3)
Breadmaking performance of protein enriched, gluten-free breads
ArticleAbstract: Soybean enriched, rice-based gluten-free breads were designed incorporating a structuring agent (hydPalabras claves:bread, Gluten free, Hydroxypropylmethylcellulose, Rice Xour, Soybean proteins, TransglutaminaseAutores:Cristina M. Rosell, Marco C.Fuentes:scopusFunctional and rheological properties of protein enriched gluten free composite flours
ArticleAbstract: Protein enriched composite flours comprising rice flour and soybean and pea protein isolates were maPalabras claves:Functional properties, Microstructure, pea, proteins, rheology, Rice flour, soybean, TransglutaminaseAutores:Cristina M. Rosell, Marco C.Fuentes:scopusRheological properties of rice-soybean protein composite flours assessed by mixolab and ultrasound
ArticleAbstract: The rheological behavior of gluten-free composite flours formulated with rice flour and increasing aPalabras claves:Autores:Cristina M. Rosell, García-Alvárez J., Marco C., Salazar J.Fuentes:scopus