Mostrando 3 resultados de: 3
Filtros aplicados
Subtipo de publicación
Article(3)
Publisher
Journal of Food Engineering(1)
Journal of Food Process Engineering(1)
Journal of the Science of Food and Agriculture(1)
Objetivos de Desarrollo Sostenible
ODS 12: Producción y consumo responsables(3)
ODS 2: Hambre cero(3)
ODS 3: Salud y bienestar(3)
Origen
scopus(3)
Functional 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:scopusEffect of microbial transglutaminase on the protein fractions of rice, pea and their blends
ArticleAbstract: BACKGROUND: Transglutaminase (TG) is a transferase that has been used for crosslinking proteins. InPalabras claves:Electrophoresis, pea, proteins, Rice, TransglutaminaseAutores:Cristina M. Rosell, Marco C., Pérez G.T., Ribotta P.D.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