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Physicochemical properties and enzymatic hydrolysis of different starches in the presence of hydrocolloids
ArticleAbstract: Hydrocolloids are largely used in food processing because of their functional properties, but scarcePalabras claves:Corn, In vitro digestibility, Pasting, potato, starch, ViscosityAutores:Cristina M. Rosell, Gularte M.A.Fuentes:scopusProtein enrichment and its effects on gluten-free bread characteristics
ArticleAbstract: Protein-enriched, rice-based flours, composed of casein and albumin protein isolates as well as tranPalabras claves:bread, proteins, rheology, Rice, TransglutaminaseAutores:Cristina M. Rosell, da Rosa Zavareze E., Elias M.C., Guerra Dias A.R., Gularte M.A., Storck C.R.Fuentes:scopus