Cargando…
Fundamental Study on the Impact of Gluten-Free Starches on the Quality of Gluten-Free Model Breads
Starch is widely used as an ingredient and significantly contributes to texture, appearance, and overall acceptability of cereal based foods, playing an important role due to its ability to form a matrix, entrapping air bubbles. A detailed characterisation of five gluten-free starches (corn, wheat,...
| Autores principales: | , , , , |
|---|---|
| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2016
|
| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5302342/ https://www.ncbi.nlm.nih.gov/pubmed/28231125 http://dx.doi.org/10.3390/foods5020030 |