Gluten‐free bread applications: Thermo‐mechanical and techno‐functional characterization of Kañiwa flour-Reference-Cited by-同舟云学术

Gluten‐free bread applications: Thermo‐mechanical and techno‐functional characterization of Kañiwa flour

Published:2020-12-18 Issue:3 Volume:98 Page:474-481
ISSN:0009-0352
Container-title:Cereal Chemistry
language:en
Short-container-title:Cereal Chem

Author:

Luna‐Mercado Genny I.¹^ORCID,Repo‐Carrasco‐Valencia Ritva²^ORCID

Affiliation:

1. Departamento Académico de Ingeniería Agroindustrial Facultad de Ciencias Agrarias Universidad Nacional del Altiplano de Puno Puno Perú

2. CIINCAUniversidad Nacional Agraria La Molina Lima Peru

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/cche.10386

Reference47 articles.

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2. AACC International. (2009).Water Hydration Capacity of Protein Materials (en línea). s.l. AACC International. doi: 10.1094/AACCIntMethod‐56‐30.01.

3. Ahmed J. Ptaszek P. Basu S. &Tornberg E.(2017).Advances in Food Rheology and its Applications (en línea). s.l. s.e. 177–208 p. doi: 10.1016/B978‐0‐08‐100431‐9.00008‐5.

4. Polyphenol composition and in vitro antioxidant activity of amaranth, quinoa buckwheat and wheat as affected by sprouting and baking

5. Characterization and modeling of the A- and B-granule starches of wheat, triticale, and barley

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