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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...

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Detalles Bibliográficos
Autores principales:	Boucheham, Nohed, Galet, Laurence, Patry, Séverine, Zidoune, Mohammed Nasreddin
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	John Wiley and Sons Inc. 2019
Materias:	Original Research
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

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