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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 transglutaminase on protein electrophoretic pattern of rice, soybean, and rice-soybean blends
ArticleAbstract: The interactions taking place in composite dough containing rice flour and soybean proteins (5% w/w)Palabras claves:Autores:Cristina M. Rosell, León A.E., Marco C., Pérez G.T.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