Rheological properties of gels obtained from gluten-free raw materials during a short term aging-Reference-Cited by-同舟云学术

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Rheological properties of gels obtained from gluten-free raw materials during a short term aging

Published:2013-10 Issue:2 Volume:53 Page:464-472
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Cappa Carola,Lucisano Mara,Mariotti Manuela

Publisher

Elsevier BV

Subject

Food Science

Reference45 articles.

1. Baking properties and microstructure of pseudocereal flours in gluten-free bread formulations;Alvarez-Jubete;European Food Research and Technology,2010

2. Approved Methods of the AACC;American Association of Cereal Chemists (AACC),2000

3. Gelatinization of corn grits by roll and extrusion cooking;Anderson;Cereal Science Today,1969

4. Gluten-free breads;Arendt,2008

5. Official methods of analysis;Association of Official Analytical Chemists (AOAC),1999

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