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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:scopusRapid test to record the impact of bakery additives on starch gelatinization: Amylases, hydrocolloids and emulsifiers
ArticleAbstract: With a view to set up a fast method for assessing the changes brought into a starchy matrix by the mPalabras claves:Additives, Enzymes, rapid force analyzer, ViscosityAutores:Cristina M. Rosell, Garzón R., Gasparre N., Santamaría M.Fuentes:scopus