Linear and Non-Linear Rheological Properties of Gluten-Free Dough Systems Probed by Fundamental Methods
Author:
Publisher
Springer Science and Business Media LLC
Subject
Industrial and Manufacturing Engineering
Link
https://link.springer.com/content/pdf/10.1007/s12393-022-09321-3.pdf
Reference99 articles.
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2. Mert ID, Sumnu G, Sahin S (2016) Microstructure of gluten-free baked products. In: Sozer N (ed) Imaging technologies and data processing for food engineers, 1st edn. Springer, Cham, pp 197–242
3. Tandazo AS, Ozturk OK, Hamaker BR, Campanella OH (2021) Rice starch and co-proteins improve the rheological properties of zein dough. J Cereal Sci 102:103334. https://doi.org/10.1016/j.jcs.2021.103334
4. Yazar G, Duvarci O, Tavman S, Kokini JL (2017) Non-linear rheological behavior of gluten-free flour doughs and correlations of LAOS parameters with gluten-free bread properties. J Cereal Sci 74:28–36. https://doi.org/10.1016/j.jcs.2017.01.008
5. Moreira R, Chenlo F, Torres MD (2013) Effect of chia (Sativa hispanica L.) and hydrocolloids on the rheology of gluten-free doughs based on chestnut flour. LWT Food Sci Technol 50:160–166. https://doi.org/10.1016/j.lwt.2012.06.008
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