Determination of thermal transitions of gluten-free chestnut flour doughs enriched with brown seaweed powders and antioxidant properties of baked cookies

A protocol for determining the characteristic temperatures of thermomechanical transitions on gluten-free flour doughs is proposed. This protocol is based on the mathematical analysis of experimental curve of storage modulus (G′) vs temperature obtained by means of Dynamic Mechanical Thermal Analysi...

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Detalles Bibliográficos
Autores principales: Arufe, Santiago, Sineiro, Jorge, Moreira, Ramón
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6551486/
https://www.ncbi.nlm.nih.gov/pubmed/31194051
http://dx.doi.org/10.1016/j.heliyon.2019.e01805

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6551486/
https://www.ncbi.nlm.nih.gov/pubmed/31194051
http://dx.doi.org/10.1016/j.heliyon.2019.e01805

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