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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: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