Establishing the function of proteins on the rheological and quality properties of rice based gluten free muffins-Reference-Cited by-同舟云学术

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Establishing the function of proteins on the rheological and quality properties of rice based gluten free muffins

Published:2014-03 Issue: Volume:35 Page:150-158
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Matos María E.,Sanz Teresa,Rosell Cristina M.

Funder

Spanish Scientific Research Council (CSIC)

Spanish Ministry of Economy and Sustainability

GeneralitatValenciana

Council of Scientific and Humanistic Development of University Central of Venezuela (Caracas, Venezuela)

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference30 articles.

1. Approved methods,2000

2. Sensory and physical properties of muffins made with waxy whole wheat flour;Acosta;Journal of Food Quality,2011

3. Thermo-rheological behavior of model protein–polysaccharide mixtures;Andrade;RheologicalActa,2010

4. Functionality of egg white proteins as affected by high intensity ultrasound;Arzeni;Food Hydrocolloids,2012

5. Influence of the dosing process on rheological and microstructural properties of a bakery product;Baixauli;Food Hydrocolloids,2007

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