Gelidium amansii Polysaccharide–Based Flour as a Novel Ingredient in Gluten-Free Dough: Effects on the Rheological and Thermomechanical Properties
Author:
Funder
Zhejiang Provincial Natural Science Foundation of China
Publisher
Springer Science and Business Media LLC
Link
https://link.springer.com/content/pdf/10.1007/s11947-024-03370-8.pdf
Reference57 articles.
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3. Arufe, S., Chenlo, F., Sineiro, J., & Moreira, R. (2019). Effect of brown seaweed addition and starch gelatinization on gluten-free chestnut flour doughs and cookies. Journal of Food Measurement and Characterization, 13(4), 2571–2580.
4. Bravo-Núñez, Á., Sahagún, M., & Gómez, M. (2019). Assessing the importance of protein interactions and hydration level on protein-enriched gluten-free breads: A novel approach. Food and Bioprocess Technology, 12(5), 820–828. https://doi.org/10.1007/s11947-019-02258-2
5. Bukhari, N. T. M., Rawi, N. F. M., Hassan, N. A. A., Saharudin, N. I., & Kassim, M. H. M. (2023). Seaweed polysaccharide nanocomposite films: A review. International Journal of Biological Macromolecules, 245, 125486. https://doi.org/10.1016/j.ijbiomac.2023.125486
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