Rheology and Quality Research of Cereal-Based Food

New trends in the cereal industry deal with the persistent need to develop new food goods tailored to consumer requirements and, in the near future, to the scarcity of food resources. Concepts of sustainable food production and food products as health and wellness promoters, the use of organic ingre...

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מחברים אחרים:	Raymundo, Anabela (Editor), Torres, María Dolores (Editor), Sousa, Isabel (Editor)
פורמט:	Book Chapter
יצא לאור:	Basel, Switzerland MDPI - Multidisciplinary Digital Publishing Institute 2021
נושאים:	Research & information: general Biology, life sciences Food & society legumes enrichment galactosides phytate protease inhibitors phenols tomato seed flour wheat flour dough rheology microstructure gluten-free bread yogurt rheology gluten-free rice bread tamarind gum factorial design optimization formula processing factor ball milling hydrocolloids starch-flour system X-ray diffraction pasting profile viscoelastic properties acorn flour gluten-free dough fibre-rich ingredient underexploited resources pasting properties microalga Tetraselmis chuii texture colour antioxidants phenolics dynamic oscillatory shear test non-isothermal kinetic modeling gluten-free cupcake red kidney bean gluten-free products dynamic oscillatory shear measurements
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תגים:	הוספת תג אין תגיות, היה/י הראשונ/ה לתייג את הרשומה!

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Get Fullteks
DOAB: description of the publication

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Rheology and Quality Research of Cereal-Based Food

אינטרנט

3rd Floor Main Library

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