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Inulin enrichment of gluten free breads: Interaction between inulin and yeast
ArticleAbstract: Inulin can improve the nutritional quality of gluten free (GF) bread and have a prebiotic activity.Palabras claves:bread, fructans, Gluten free, inulin, Invertase activity, YeastAutores:Benavent-Gil Y., Cristina M. Rosell, Morreale F.Fuentes:scopusUnderstanding the role of hydrocolloids viscosity and hydration in developing gluten-free bread. A study with hydroxypropylmethylcellulose
ArticleAbstract: To understand the role of hydrocolloids’ viscosity in developing gluten-free (GF) bread, a range ofPalabras claves:gluten-free bread, HPMC, Hydration, hydrocolloids, texture, ViscosityAutores:Cristina M. Rosell, Garzón R., Morreale F.Fuentes:scopus