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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:scopusDeveloping gluten free bakery improvers by hydrothermal treatment of rice and corn flours
ArticleAbstract: The impact of hydrothermal treatment of rice and corn flours on their potential as gluten free bakerPalabras claves:Breadmaking, Corn, Gluten free, Hydrothermal treatment, RiceAutores:Benatallah L., Bourekoua H., Cristina M. Rosell, Zidoune M.N.Fuentes:scopus