Cargando…
Investigations on Functional and Thermo-Mechanical Properties of Gluten Free Cereal and Pseudocereal Flours
Seven commercial gluten-free (rice, oat, sorghum, foxtail millet, amaranth, quinoa, and buckwheat) flours were investigated in this study from the point of view of thermo-mechanical properties and solvent retention capacity (SRC). Each flour was used to prepare doughs with specific water absorption...
| Autores principales: | , |
|---|---|
| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2022
|
| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9265335/ https://www.ncbi.nlm.nih.gov/pubmed/35804671 http://dx.doi.org/10.3390/foods11131857 |