Functional and rheological properties of protein enriched gluten free composite flours

Journal of Food Engineering

Volumn 88, Issue 1, 2008, Pages 94-103

  Marco, Cristina ^a   Rosell, Cristina M ^a  

^a INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

Author keywords

Functional properties; Microstructure; Pea; Proteins; Rheology; Rice flour; Soybean; Transglutaminase

Indexed keywords

DESIGN OF EXPERIMENTS; ENZYME ACTIVITY; MECHANICAL PROPERTIES; PROTEINS; RHEOLOGY; TEXTURES;

FUNCTIONAL PROPERTIES; PEA; RICE FLOUR; SOYBEAN; TRANSGLUTAMINASE;

FOOD PRODUCTS;

GLYCINE MAX; PISUM SATIVUM;

EID: 41849113040     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2008.01.018     Document Type: Article

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