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Development of gluten free breads from Colocasia esculenta flour blended with hydrocolloids and enzymes
ArticleAbstract: Colocasia esculenta, belonging to the Araceae family, represents an attractive alternative as glutenPalabras claves:bread, COLOCASIA ESCULENTA, digestibility, Gluten-free, glycemic indexAutores:Benavent-Gil Y., Calle J., Cristina M. RosellFuentes:scopusModulation of in vitro digestibility and physical characteristics of protein enriched gluten free breads by defining hydration
ArticleAbstract: The association of diabetes on celiac disease together with the high glycemic index of gluten-free bPalabras claves:Egg white protein, glycemic index, maize, Pea proteinAutores:Benavent-Gil Y., Cristina M. Rosell, Gómez M., Sahagún M.Fuentes:scopusRice flour breads
Book PartAbstract: Rice is usually consumed as cooked rice. However, the rice milling produces a large number of brokenPalabras claves:bread, Enzymes, Gluten, hydrocolloids, Physical treatments, proteins, RiceAutores:Benavent-Gil Y., Cristina M. Rosell, Garzón R.Fuentes:scopus