Thermal and Rheological Properties of Gluten-Free, Starch-Based Model Systems Modified by Hydrocolloids

Obtaining good-quality gluten-free products represents a technological challenge; thus, it is important to understand how and why the addition of hydrocolloids influences the properties of starch-based products. To obtain insight into the physicochemical changes imparted by hydrocolloids on gluten-f...

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Detalles Bibliográficos
Autores principales: Megusar, Polona, Stopar, David, Poklar Ulrih, Natasa, Dogsa, Iztok, Prislan, Iztok
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9415605/
https://www.ncbi.nlm.nih.gov/pubmed/36015498
http://dx.doi.org/10.3390/polym14163242

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9415605/
https://www.ncbi.nlm.nih.gov/pubmed/36015498
http://dx.doi.org/10.3390/polym14163242

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