Mostrando 2 resultados de: 2
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:scopusEffects of roasting on barley β-glucan, thermal, textural and pasting properties
ArticleAbstract: Different hulled barley cultivars were subjected to roasting in hot sand (280 °C) and the effects onPalabras claves:barley, Cooked starch, Roasting, Soluble β-glucanAutores:Cristina M. Rosell, Gujral H.S., Sharma P.Fuentes:scopus