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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:scopusImproved nutritional and dietary quality of breads
Book PartAbstract: Different types of breads exist worldwide, but those made with wheat are the most common products. CPalabras claves:bread, enrichment, flour, Fortification, micronutrients, WheatAutores:Betoret E., Cristina M. RosellFuentes:scopus