Structuring and texturing gluten-free pasta: Egg albumen or whey proteins?

European Food Research and Technology

Volumn 238, Issue 2, 2014, Pages 217-224

  Marti, Alessandra ^a   Barbiroli, Alberto ^a   Marengo, Mauro ^a   Fongaro, Lorenzo ^a   Iametti, Stefania ^a   Pagani, Maria Ambrogina ^a  

^a UNIVERSITY OF MILAN   (Italy)

Author keywords

Cooking behavior; Gluten free pasta; Proteins; Ultrastructure

Indexed keywords

COOKING PROPERTIES; GLUTEN-FREE; HYDROPHOBIC INTERACTIONS; SOLUBILITY STUDIES; STARCH PROPERTIES; STRUCTURAL FEATURE; SURFACE HETEROGENEITIES; ULTRASTRUCTURE;

PROTEINS; STARCH;

THERMAL PROCESSING (FOODS);

EID: 84893217265     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-013-2097-4     Document Type: Article

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