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Wheat gluten: A functional protein still challenging to replace in gluten-free cereal-based foods
ReviewAbstract: Background and Objectives: Wheat gluten in cereal-based products has unique functionality derived frPalabras claves:Enzymes, Gluten-free, hydrocolloids, Protein, starch, WheatAutores:Cristina M. Rosell, Gasparre N.Fuentes:scopusSnacking: Ingbkp_redients, processing and safety
Book PartAbstract: Urbanization has changed worldwide consumers' lifestyle and consequently their dietary habits. ConsuPalabras claves:Expanded snacks, Extruded snacks, Food innovation, Fried snacks, SNACK BAR, SnackingAutores:Cristina M. Rosell, Gasparre N.Fuentes:scopus