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Development 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:scopusRapid assessment of starch pasting using a rapid force analyzer
ArticleAbstract: Background and objectives: The falling number is a rapid method developed for assessing amylase levePalabras claves:Amylab, gel, Microstructure, rapid force analyzer, starch, textureAutores:Cristina M. Rosell, Garzón R.Fuentes:scopus