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Article(2)
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Ciencia de los alimentos(2)
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ODS 12: Producción y consumo responsables(2)
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scopus(2)
Effect of cyclodextrinase on dough rheology and bread quality from rice flour
ArticleAbstract: Gluten-free breads are usually characterized by deficient quality characteristics as compared to whePalabras claves:Cyclodextrin, Cyclodextrin glycosyl transferase, Dynamic rheology, Enzymes, HPMC, Rice bread quality, Rice flourAutores:Carbonell J.V., Cristina M. Rosell, Guardiola I., Gujral H.S.Fuentes:scopusImproving the texture and delaying staling in rice flour chapati with hydrocolloids and α-amylase
ArticleAbstract: Chapaties were prepared from rice flour so as to make this product available to patients suffering fPalabras claves:Chapati, dsc, hydrocolloids, Rice flour, Staling, texture, α-amylaseAutores:Cristina M. Rosell, Gujral H.S., Haros M.Fuentes:scopus