Mostrando 3 resultados de: 3
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Publisher
European Food Research and Technology(1)
Food Hydrocolloids(1)
Journal of the Science of Food and Agriculture(1)
Área de conocimiento
Ciencia de los alimentos(2)
Origen
scopus(3)
Establishing the function of proteins on the rheological and quality properties of rice based gluten free muffins
ArticleAbstract: The incorporation of proteins has been long established in the bakery industry to obtain enriched prPalabras claves:Gluten-free, Muffins, Protein sources, Quality, rheology, Rice flourAutores:Cristina M. Rosell, Matos M.E., Sanz T.Fuentes:scopusUnderstanding gluten-free dough for reaching breads with physical quality and nutritional balance
ReviewAbstract: In the last decade the development of gluten-free foodstuffs has attracted great attention as a resuPalabras claves:bread, Dough, Gluten-free, nutrition, PROCESS, Quality, Raw materialsAutores:Cristina M. Rosell, Matos M.E.Fuentes:scopusRelationship between instrumental parameters and sensory characteristics in gluten-free breads
ArticleAbstract: Numerous bread-like gluten-free products have been lately developed due to the rising demand on wheaPalabras claves:bread, Crumb, Gluten-free, Quality, Sensory characteristicsAutores:Cristina M. Rosell, Matos M.E.Fuentes:scopus