Mostrando 2 resultados de: 2
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Subtipo de publicación
Article(2)
Área temáticas
Alimentación y bebidas(2)
Tecnología alimentaria(2)
Tecnología de las bebidas(1)
Temas específicos de la historia natural de las plantas(1)
Año de Publicación
2014(2)
Origen
scopus(2)
Effect of Different Extrusion Treatments and Particle Size Distribution on the Physicochemical Properties of Rice Flour
ArticleAbstract: Rice flour is an interesting alternative for developing gluten free products, but its features do noPalabras claves:enzymatic hydrolysis, EXTRUSIÓN, Hydration, Particle size, Rice flour, thermal propertiesAutores:Calviño A., Cristina M. Rosell, Gómez M., Martínez M.M.Fuentes:scopusModification of wheat flour functionality and digestibility through different extrusion conditions
ArticleAbstract: Continuous innovation in foodstuff and their higher quality requirements force food industry to lookPalabras claves:enzymatic hydrolysis, EXTRUSIÓN, Hydration, Pasting properties, thermal properties, Wheat flourAutores:Cristina M. Rosell, Gómez M., Martínez M.M.Fuentes:scopus