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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...
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2023
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| Materias: | |
| 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 |