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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...

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Detalles Bibliográficos
Autores principales:	Banu, Iuliana, Aprodu, Iuliana
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2022
Materias:	Article
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

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