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Physicochemical and hydration properties of different cereal and legume gluten‐free powders
BACKGROUND: The wetting and hydration stage is the key step in manufacture process of several cereal‐based products. Knowledge of hydration properties of gluten‐free ingredients can contribute to improve the quality of gluten‐free products. The objective of the present work was to investigate hydrat...
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
John Wiley and Sons Inc.
2019
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6766534/ https://www.ncbi.nlm.nih.gov/pubmed/31572601 http://dx.doi.org/10.1002/fsn3.1170 |