Developing gluten free bakery improvers by hydrothermal treatment of rice and corn flours

Author:

Bourekoua Hayat,Benatallah Leila,Zidoune Mohammed Nasreddine,Rosell Cristina M.ORCID

Funder

Spanish Scientific Research Council

Spanish Ministry of Economy and Sustainability

European Regional Development Fund

Generalitat Valenciana

Institute of Nutrition, Food and Agrofood Technology

Publisher

Elsevier BV

Subject

Food Science

Reference32 articles.

1. American Association of Cereal Chemists. approved methods of the AACC;AACC.,2000

2. Gluten-free cereal products and beverages. Academic press. A volume in Food Science and Technology;Arendt,2008

3. Optimization of HPMC and water addition for a gluten-free formula with rice and field bean based on rheological properties of doughs;Benatallah;International Review of Chemical Engineering,2012

4. Gluten-free diet adherence and its consequences on the nutritional and health status of 100 celiac patients in Tébessa. Algeria;Boukezoula;Médecine des maladies Métaboliques. Elsevier,2014

5. Gelatinization of starch in extruded products;Chiang;Cereal Chemistry,1976

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