Twin-Screw Extrusion as Hydrothermal Technology for the Development of Gluten-Free Teff Flours: Effect on Antioxidant, Glycaemic Index and Techno-Functional Properties

Gluten-free products (GFP) currently are the fastest-growing category of baked goods probably due to the high worldwide incidence of celiac disease (CD). Refined rice is one of the most used cereal flour for GFP development, due to its high content in starch and good technological aptitude. However,...

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Detalles Bibliográficos
Autores principales: Martín-Diana, Ana Belén, Blanco Espeso, Belén, Jimenez Pulido, Ivan Jesus, Acebes Martínez, Pedro J., Rico, Daniel
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9689756/
https://www.ncbi.nlm.nih.gov/pubmed/36429204
http://dx.doi.org/10.3390/foods11223610

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9689756/
https://www.ncbi.nlm.nih.gov/pubmed/36429204
http://dx.doi.org/10.3390/foods11223610

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