Starch and Protein Features of Chestnut Flours and Their Use in Gluten-Free Products
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Publisher
Elsevier BV
Reference39 articles.
1. Effect of chestnut flour fortification on physico-chemical characteristics of gluten-free fresh pasta;M Alinovi;International Journal of Food Science & Technology,2023
2. A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding;M M Bradford;Analytical Biochemistry,1976
3. High-amylose corn in gluten-free pasta: Strategies to deliver nutritional benefits ensuring the overall quality;A Bresciani;Food Chemistry,2021
4. The effect of the amylose content and milling fractions on the physico-chemical features of co-extruded snacks from corn;A Bresciani;Food Chemistry,2021
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