Functional and rheological properties of protein enriched gluten free composite flours
- Author
- MARCO, Cristina1 ; RESELL, Cristina M1
[1] Cereal Group, Food Science Department, Institute of Agrochemistry and Food Technology (IATA-CSIC), P.O. Box 73, 46100 Burjassot, Valencia, Spain - Source
Journal of food engineering. 2008, Vol 88, Num 1, pp 94-103, 10 p ; ref : 1 p
- CODEN
- JFOEDH
- ISSN
- 0260-8774
- Scientific domain
- Food science technology
- Publisher
- Elsevier, Oxford
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- Functional properties Microstructure Pea Proteins Rheology Rice flour Soybean Transglutaminase
- Keyword (fr)
- Farine riz Gluten Microstructure Pois Propriété rhéologique Soja Légume Légumineuse grain Produit céréalier Protéine végétale
- Keyword (en)
- Rice flour Gluten Microstructure Pea Rheological properties Soybean Vegetables Grain legume Cereal product Plant protein
- Keyword (es)
- Harina arroz Gluten Microestructura Guisante Propiedad reológica Soya Hortalizas Leguminosa grano Producto de cereal Proteína vegetal
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35A General aspects / 002A35A03 Food engineering
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B03 Cereal and baking product industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 20310594
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/j.jfoodeng.2008.01.018 
https://dx.doi.org/10.1016/j.jfoodeng.2008.01.018
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