Investigation of viscoelastic behaviour of rice-field bean gluten-free dough using the biophysical characterization of proteins and starch: a FT-IR study

Gluten-free bread making success is closely linked to the biophysical behaviour of dough. Quality of these doughs is largely determined by the properties of their proteins and starch. This study aimed to explain, at the structural level the rheological behaviour of gluten-free rice-field bean dough...

Descripción completa

Detalles Bibliográficos
Autores principales: Fetouhi, Awatif, Benatallah, Leila, Nawrocka, Agnieszka, Szymańska-Chargot, Monika, Bouasla, Abdallah, Tomczyńska-Mleko, Marta, Zidoune, Mohammed Nasreddine, Sujak, Agnieszka
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Springer India 2019
Materias:
Original Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6423174/
https://www.ncbi.nlm.nih.gov/pubmed/30956311
http://dx.doi.org/10.1007/s13197-019-03602-2

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6423174/
https://www.ncbi.nlm.nih.gov/pubmed/30956311
http://dx.doi.org/10.1007/s13197-019-03602-2

Ejemplares similares