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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:scopusPhysicochemical 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:scopus