Thermorheological and Textural Behaviour of Gluten-Free Gels Obtained from Chestnut and Rice Flours

Food and Bioprocess Technology

Volumn 7, Issue 4, 2014, Pages 1171-1182

  Torres, María D ^a   Fradinho, Patricia ^b   Raymundo, Anabela ^b,c   Sousa, Isabel ^c  

^a UNIVERSITY OF SANTIAGO DE COMPOSTELA   (Spain)

^b INSTITUTO PIAGET   (Portugal)

^c INSTITUTO SUPERIOR DE AGRONOMIA   (Portugal)

Author keywords

Chestnut flour; Gels; Gluten free; Rheology; Rice flours; Texture

Indexed keywords

EID: 84894861161     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-013-1132-6     Document Type: Article

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