Determination of thermal transitions of gluten-free chestnut flour doughs enriched with brown seaweed powders and antioxidant properties of baked cookies-Reference-Cited by-同舟云学术

Determination of thermal transitions of gluten-free chestnut flour doughs enriched with brown seaweed powders and antioxidant properties of baked cookies

Published:2019-06 Issue:6 Volume:5 Page:e01805
ISSN:2405-8440
Container-title:Heliyon
language:en
Short-container-title:Heliyon

Author:

Arufe Santiago,Sineiro Jorge,Moreira Ramón

Funder

Ministry of Economy and competitiveness of Spain

European Regional Development Fund

Publisher

Elsevier BV

Subject

Multidisciplinary

Reference41 articles.

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4. Effect of moisture content on the melting of wheat starch;Jang;Starch - Stärke,1996

5. Effect of moisture content on the melting and subsequent physical aging of corn starch;Shogren;Carbohydr. Polym.,1992

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