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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Publié dans:	Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 30(2024), 6 vom: 15. Sept., Seite 527-534
Auteur principal:	Santamaría Gómez, Juan Manuel (Auteur)
Autres auteurs:	Salinas-Moreno, Yolanda, Sigüenza López, Roberto, Espino, Héctor Silos, López, Irma Guadalupe, Rodríguez, Alejandra Chávez, González, Isaac Andrade
Format:	Article en ligne
Langue:	English
Publié:	2024
Accès à la collection:	Food science and technology international = Ciencia y tecnologia de los alimentos internacional
Sujets:	Journal Article amaranth food physical properties gluten-free flour starch Glutens 8002-80-0 Antioxidants Water 059QF0KO0R Phenols