Physicochemical, calorimetric and texture profile characteristics of various gluten-free flours

It is important to understand how the composition and structure of proteins from other flours differ from proteins in wheat, in order to have a better option to substitute gluten products with gluten-free food products. The aim of this study was the characterization of gluten-free flours and compari...

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Veröffentlicht in:	Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 30(2024), 6 vom: 01. Sept., Seite 527-534
1. Verfasser:	Santamaría Gómez, Juan Manuel (VerfasserIn)
Weitere Verfasser:	Salinas-Moreno, Yolanda, Sigüenza López, Roberto, Espino, Héctor Silos, López, Irma Guadalupe, Rodríguez, Alejandra Chávez, González, Isaac Andrade
Format:	Online-Aufsatz
Sprache:	English
Veröffentlicht:	2024
Zugriff auf das übergeordnete Werk:	Food science and technology international = Ciencia y tecnologia de los alimentos internacional
Schlagworte:	Journal Article amaranth food physical properties gluten-free flour starch Glutens 8002-80-0 Antioxidants Water 059QF0KO0R Phenols