Mostrando 6 resultados de: 6
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Cereal Chemistry(1)
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Gluten Free Cereal Products and Beverages(1)
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Origen
scopus(6)
Rice
OtherAbstract: Rice is one of the most important foods in the human diet and one of the most extended cereal crops.Palabras claves:Autores:Cristina M. Rosell, Marco C.Fuentes:scopusBreadmaking 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: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: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:Alberto E. León, Cristina M. Rosell, León A.E., Marco C., Pérez G.T.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