Rheological characterization of refrigerated and frozen non-fermented gluten-free dough: Effect of hydrocolloids and lipid phase

Journal of Cereal Science

Volumn 50, Issue 2, 2009, Pages 255-261

  Lorenzo, Gabriel ^a,b   Zaritzky, Noemí E ^a,b   Califano, Alicia N ^a  

^a CENTRO DE INVESTIGACIÓN Y DESARROLLO EN CRIOTECNOLOGÍA DE ALIMENTOS CIDCA   (Argentina)

^b UNIVERSIDAD NACIONAL DE LA PLATA   (Argentina)

Author keywords

Gluten free Dough; Hydrocolloids; Rheology; Texture

Indexed keywords

HELIANTHUS; TRITICUM AESTIVUM;

EID: 68949216958     PISSN: 07335210     EISSN: 10959963     Source Type: Journal    
DOI: 10.1016/j.jcs.2009.06.003     Document Type: Article

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