Staling of gluten-free breads: physico-chemical properties and 1H NMR mobility
Author:
Publisher
Springer Science and Business Media LLC
Subject
Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology
Link
http://link.springer.com/content/pdf/10.1007/s00217-016-2801-2.pdf
Reference41 articles.
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3. Capriles VD, Arêas JA (2014) Novel approaches in gluten-free breadmaking: interface between food science, nutrition, and health. Compr Rev Food Sci Food Saf 13:871–890
4. Demirkesen I, Campanella OH, Sumnu G, Sahin S, Hamaker BR (2014) A study on staling characteristics of gluten-free breads prepared with chestnut and rice flours. Food Bioprocess Technol 7:806–820
5. Ahlborn GJ, Pike OA, Hendrix SB, Hess WM, Huber CS (2005) Sensory, mechanical, and microscopic evaluation of staling in low-protein and gluten-free breads. Cereal Chem 82:328–335
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