Use of the Farinograph for gluten-free grains

Author:

Bresciani Andrea,Annor George Amponsah,Gardella Mattia,Marti Alessandra

Publisher

Elsevier

Reference23 articles.

1. Method 54-21.02. Rheological Behavior of Flour by Farinograph: Constant Flour Weight Procedure;AACC Approved Methods of Analysis,2011

2. Effect of storage materials and duration on the physicochemical, pasting and microstructural properties of low glycemic index rice flour;Amin;Int. J. Biol. Macromol.,2020

3. Hydration and rheology of soy-fortified pregelled corn flours;Ayernor;J. Food Sci.,1977

4. Technological properties of pea and buckwheat flours and their blends;Beitane;Res. Rural Dev.,2015

5. Innovative approaches towards improved gluten-free bread properties;Bender;J. Cereal Sci.,2020

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