Gleditsia triacanthos Galactomannans in Gluten-Free Formulation: Batter Rheology and Bread Quality

Gluten-free batters, in general, require the incorporation of agents to control their rheology; this role is commonly played by hydrocolloids. New natural sources of hydrocolloids are under permanent research. In this regard, the functional properties of the galactomannan extracted from the seed of...

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Detalles Bibliográficos
Autores principales: Sciarini, Lorena S., Palavecino, Pablo M., Ribotta, Pablo D., Barrera, Gabriela N.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9956313/
https://www.ncbi.nlm.nih.gov/pubmed/36832831
http://dx.doi.org/10.3390/foods12040756

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9956313/
https://www.ncbi.nlm.nih.gov/pubmed/36832831
http://dx.doi.org/10.3390/foods12040756

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