Mostrando 2 resultados de: 2
Subtipo de publicación
Article(2)
Área de conocimiento
Ciencia agraria(1)
Ciencia de los alimentos(1)
Ciencia de materiales(1)
Ingeniería de manufactura(1)
Objetivos de Desarrollo Sostenible
ODS 12: Producción y consumo responsables(2)
ODS 2: Hambre cero(2)
ODS 13: Acción por el clima(1)
ODS 3: Salud y bienestar(1)
Origen
scopus(2)
Effect of low pressures homogenization on the physico-chemical and functional properties of rice flour
ArticleAbstract: Research was conducted to explore the use of low pressure homogenization for extending functionalityPalabras claves:flour, functional, Homogenization pressures, Physico-chemical, Rheological properties, Rice, starch, Structural, thermalAutores:Benatallah L., Betoret E., Boulemkahel S., Cristina M. RosellFuentes:scopusDevelopment of gluten-free bread using low-pressure homogenized rice flour supplemented with faba bean flour
ArticleAbstract: Background and objectives: Low-pressure homogenization (30 MPa-3 passes) applied to long (LRF) and mPalabras claves:crumb texture, faba bean flour, Particle size, Porosity, powder blends, ProofingAutores:Benatallah L., Boulemkahel S., Cristina M. Rosell, Garzón R.Fuentes:scopus