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Effect of different fibers on batter and gluten-free layer cake properties
ArticleAbstract: The effect of different fibers, added individually or in combination, to improve the functional propPalabras claves:Cakes, fibers, Gluten free, Rice flour, starchAutores:Cristina M. Rosell, De La Hera E., Gómez M., Gularte M.A.Fuentes:scopusModulation of in vitro digestibility and physical characteristics of protein enriched gluten free breads by defining hydration
ArticleAbstract: The association of diabetes on celiac disease together with the high glycemic index of gluten-free bPalabras claves:Egg white protein, glycemic index, maize, Pea proteinAutores:Benavent-Gil Y., Cristina M. Rosell, Gómez M., Sahagún M.Fuentes:scopusStudies on cake quality made of wheat-chickpea flour blends
ArticleAbstract: Legume flours, due to their amino acid composition and fibre content are ideal ingbkp_redients for iPalabras claves:Cake quality, Chickpea, Composite flours, Staling, Texture propertiesAutores:Cristina M. Rosell, Fernández E., Gómez M., Oliete B., Pando V.Fuentes:scopus