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Heat and shear stability of particle stabilised foams for application in gluten-free bread
Bread forms an integral part of the daily diet in many cultures worldwide. At the same time, a significant number of people try to avoid wheat-based products for either health reasons or due to personal preferences. The absence of a protein network in gluten free bread affects its structure, taste,...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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Springer India
2023
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10497492/ https://www.ncbi.nlm.nih.gov/pubmed/37711581 http://dx.doi.org/10.1007/s13197-023-05794-0 |