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scopus(4)
Functionality of rice flour modified with a microbial transglutaminase
ArticleAbstract: Rice flour is one of the most valuable cereal flours from a nutritional viewpoint. However, its usePalabras claves:bread, Dynamic rheology, Protein cross-linking, Rice proteins, TransglutaminaseAutores:Cristina M. Rosell, Gujral H.S.Fuentes:scopusImprovement of the breadmaking quality of rice flour by glucose oxidase
ArticleAbstract: Bread from rice flour is very difficult to bake as it lacks gluten like proteins but modification ofPalabras claves:bread, Dynamic rheology, FZCE, Glucose oxidase, Protein crosslinking, Rice proteinsAutores:Cristina M. Rosell, 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:scopusModification of pasting properties of wheat starch by cyclodextrin glycosyltransferase
ArticleAbstract: The effect of cyclodextrin glycosyltransferase (CGTase) on wheat starch functionality was assessed bPalabras claves:Amylose-lipid complex, CGtase, cyclodextrins, FUNCTIONALITY, Pasting properties, starchAutores:Cristina M. Rosell, Gujral H.S.Fuentes:scopus